4 green onions, roughly chopped

2 bird’s eye chilies

1 garlic clove, chopped

1/4 cup (60 ml) apple cider vinegar

1/4 cup (60 ml) maple syrup

2 tbsp (30 ml) dark rum

2 tbsp (30 ml) soy sauce

1/2 tsp dried oregano

1/2 tsp ground allspice

1/2 tsp ground cumin

1/4 tsp ground cinnamon

8 chicken thighs, boneless and skinless

4 portobello mushrooms, peeled

In a blender, purée the green onions, chilies, garlic, vinegar, maple syrup, rum, soy sauce, and spices.

Place the chicken and mushrooms in a glass baking dish or sealable bag. Add the marinade and toss to coat. Cover the dish or close the bag. Let marinate in the refrigerator for 8 hours or overnight.

Preheat the grill to high. Oil the grate.

Drain the chicken and mushrooms, reserving the marinade. Lightly salt the chicken and mushrooms.

Grill the chicken and mushrooms for 5 minutes. Brush lightly with the reserved marinade and discard any leftovers. Continue grilling for 5 more minutes or until the chicken is fully cooked.

Delicious with a green salad or in a sandwich.

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