Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Score the chicken legs a couple of times to help the marinade penetrate. Cover in jerk seasoning and set aside.
Step 2
Blend the spring onions, scotch bonnets, ginger, garlic, onion, thyme, spices, brown sugar, lime juice, soy, oil, vinegar, salt, and pepper into a thick paste. Rub generously over the chicken, working it into the cuts. Cover and marinate in the fridge for at least 12 hours, ideally 24.
Step 3
Preheat the gas BBQ to medium (about 150°C). Lay the chicken on the grill, skin-side up. Close the lid and cook gently for 20–30 minutes, turning once or twice and brushing with leftover marinade.
Step 4
Turn up the heat for the last few minutes to crisp and char the skin. Check the internal temperature has reached 75°C in the thickest part. Remove and let rest for 10 minutes.
For
4
M
I
8
Chicken legs, drumsticks and/or thighs, bone-in, skin on
2
tbsp
Jerk seasoning
6
Spring onions, chopped
2-3
Scotch bonnet peppers, stems removed (keep seeds for more heat)
1
Fresh ginger, thumb-sized piece, peeled
5
Garlic cloves
1
Shallot, chopped
2
tbsp
Fresh thyme leaves
2
tbsp
Ground allspice
1
tbsp
Ground cinnamon
1
tsp
Ground nutmeg
2
tbsp
Brown sugar
2
Lime juice, juice of 2 limes
3
tbsp
Soy sauce
2
tbsp
Vegetable oil
2
tbsp
Red wine vinegar
1
tsp
Salt
1
tsp
Black pepper
Only visible to you
Made it?
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Prep
15m
Cook
40m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
Score the chicken legs a couple of times to help the marinade penetrate. Cover in jerk seasoning and set aside.
Step 2
Blend the spring onions, scotch bonnets, ginger, garlic, onion, thyme, spices, brown sugar, lime juice, soy, oil, vinegar, salt, and pepper into a thick paste. Rub generously over the chicken, working it into the cuts. Cover and marinate in the fridge for at least 12 hours, ideally 24.
Step 3
Preheat the gas BBQ to medium (about 150°C). Lay the chicken on the grill, skin-side up. Close the lid and cook gently for 20–30 minutes, turning once or twice and brushing with leftover marinade.
Step 4
Turn up the heat for the last few minutes to crisp and char the skin. Check the internal temperature has reached 75°C in the thickest part. Remove and let rest for 10 minutes.
For
4
M
I
8
Chicken legs, drumsticks and/or thighs, bone-in, skin on
2
tbsp
Jerk seasoning
6
Spring onions, chopped
2-3
Scotch bonnet peppers, stems removed (keep seeds for more heat)
1
Fresh ginger, thumb-sized piece, peeled
5
Garlic cloves
1
Shallot, chopped
2
tbsp
Fresh thyme leaves
2
tbsp
Ground allspice
1
tbsp
Ground cinnamon
1
tsp
Ground nutmeg
2
tbsp
Brown sugar
2
Lime juice, juice of 2 limes
3
tbsp
Soy sauce
2
tbsp
Vegetable oil
2
tbsp
Red wine vinegar
1
tsp
Salt
1
tsp
Black pepper
Only visible to you
Made it?
Cancel
