Serves 4 Difficulty
For marinade: 2 Tablespoons olive oil 2 Tablespoons gf soy sauce 1/4 cup pure maple syrup 1 orange 1 lemon 1/4 cup gin 2 bay leaves 1 Tablespoon black peppercorns, crushed 1 large free-range chicken, cleaned and halved with backbone removed
For relish: 1 pound blackberries 1/3 cup gf brown sugar 1/3 cup port wine 2 teaspoons orange zest Juice of 1 orange, strained 2 teaspoons lemon zest Juice of 1 lemon, strained 2 teaspoons cayenne pepper 2 teaspoons ginger, peeled and grated
For marinade: In a glass baking dish stir together olive oil, soy sauce and maple syrup.
Halve orange and lemon and squeeze juice from each into baking dish. Add gin, bay leaves and peppercorns; mix well. Add chicken halves and baste with marinade. Cover and refrigerate overnight.
For relish: In a heavy saucepan bring berries, sugar, port, citrus juices and zests, cayenne and ginger to a boil. Reduce to a simmer until berries burst. Remove from heat and adjust seasoning.
For grilling: Prepare a grill. When coals are ready, grill chicken until done, about 45 minutes or until a meat thermometer inserted into thigh reads 175-180 degrees F. Turn often and watch closely to prevent burning. Serve with relish.