8 pieces of chicken (we used thighs and drumsticks), bone in and skin on
2 tsp ground ginger
2 tsp ground allspice
2 star anise
1l ginger beer
100g ginger, sliced
For the glaze
500ml root beer
juice 2 limes, plus extra wedges to serve
300g tomato ketchup
75ml gluten free soy sauce
75ml maple syrup
Toss the chicken in the ground ginger, allspice and lots of seasoning. Cover and marinate for 1 hr (or up to 24 hrs).
Heat oven to 160C/140C fan/gas 3. Tip the meat into a deep roasting tin, add the star anise, root beer and sliced ginger, then top up with enough water to just cover the meat. Cover with foil and cook for 1 hr 30 mins.
Uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper. Chill until ready to use.
Meanwhile, to make the glaze, pour the ingredients into a saucepan and boil until thick and sticky – this will take about 30 mins. Can be made 2 days before up to this point.
Heat up the barbecue and let the flames subside. Brush the sticky glaze all over the meat, making sure each piece is well coated.
Place on the barbecue and cook for 15-20 mins, brushing with the glaze from time to time, until hot and charred in places. Serve with extra lime wedges for squeezing over.