About the Recipe

Ingredients
For the GrillÂ
8 Chicken Legs, skin onÂ
Handful of Pimento BerriesÂ
For the Marinade
60g Ginger, roughly chopped
4 Spring Onions, roughly chopped
1 Small Onion, roughly choppedÂ
2 tbsp Pimento BerriesÂ
2 tsp SaltÂ
2 tbsp SugarÂ
6 Cloves Garlic, peeledÂ
15 Thyme Sprigs, roughly strippedÂ
4 tbsp Apple Cider VinegarÂ
1 tbsp Black PeppercornsÂ
1 Scotch Bonnet, deseeded (leave the seeds in if you want it extra spicy)Â
Preparation
Base
Stab the chicken legs with your knife to create pockets to push your marinade into.Â
Combine the marinade ingredients in a food processor and blitz to a fine paste. Pour the paste over the legs and rub it in all over including the slashes. Cover and refrigerate for 1 hour to 48 hours. The longer the better.Â
On the BBQ
Light the Barbecue and once the coals are glowing white set a 2 zone grill by pushing the coals to one side.Â
Place the chicken on the grill over the indirect section and cook for 30 minutes to 1 hour depending on the barbecue temperature or until the juices run clear.Â
Finish over the coal (direct heat) to brown the skin.Â
In the Oven
Preheat the oven to 180C/ Gas Mark 4. Place the chicken on a tray and cook for 30 minutes.Â
Check the legs are cooked through and finish under a hot grill/ broiler for 6 minutes to brown the skin.
Rest the chicken for 10 minutes then portion and serve with Rice and Peas and Coleslaw.Â