In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
2 Scotch bonnet chillies, deseeded and finely chopped
Grated zest and juice of 3 limes
4 garlic cloves, peeled and finely chopped
1 thumb-sized piece of fresh ginger, peeled and finely chopped
3 tsp allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp dried oregano
6 thyme sprigs
2 tblsp honey
6 tblsp tomato ketchup
1 chicken (approx. 1.2kg), cut into portions (breasts, wings and legs)
For the Mango Salsa
2 mangoes, peeled, stones removed and roughly chopped in chunks
½ cucumber, centre scooped out and cut into cubes
4 spring onions, trimmed and finely chopped
1 small red chilli, deseeded and finely chopped
Juice of 1 lime
2 tblsp olive oil
Sea salt and ground black pepper
Good handful of coriander leaves, roughly chopped
To marinate the chicken, place all the ingredients apart from the chicken in a large resealable bag and mix together. Add the chicken, seal the bag and shake until coated. Leave in the fridge to marinate for at least 2 hours or overnight if you have the time.
Combine all the ingredients for the salsa (except the coriander) in a mixing bowl and season with sea salt and ground black pepper. Mix through the coriander when you're ready to serve.
Remove the chicken from the fridge 30 minutes before you are ready to cook. Get the barbecue to a medium-high heat and cook the chicken pieces for 15 minutes, turning only once during the cooking time, until the chicken is cooked through.
The different pieces will take slightly different cooking times, so a good way to check if they are cooked is to insert a meat thermometer at the thickest part and check that it registers 82°C/180°F for drumsticks and thighs and 76°C/169°F for breasts.
Serve the chicken with the mango salsa and some lime wedges and coriander sprigs if you like.