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BBQ Jerk Chicken

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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Serves 6
Fairly Difficult

4 tablespoons of Mr Hugh's garlic infused rapeseed oil
6 chicken leg portions
Juice of two limes
1 large onion, chopped
1 handful of spring onions, chopped (green and white parts)
1 tablespoon fresh thyme, leaves removed
2 Scotch bonnet peppers, halved
2-inch piece of ginger peeled and chopped
2 tablespoons groundnut oil
3 teaspoons ground allspice
3 tablespoons white wine vinegar
2 tablespoons demerara sugar
2 tablespoons light soy sauce
2 tablespoons dark rum

For the BBQ sauce:
6 tablespoons tomato ketchup
1 tablespoon worchestershire sauce
2 tablespoons light soy sauce
2 tablespoons brown sugar
2 tablespoons dark rum
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon honey
Salt and pepper to taste

Optional - Coleslaw and extra lime wedges to serve



Place the chicken in a dish. Make two slashes in the middle of each leg and thigh portion. Rub with a little Mr Hugh's garlic infused rapeseed oil, season with salt and pepper and squeeze over the juice of two limes over.

Place all the other ingredients in a food processor and pulse until puréed.

Pour the marinade over the chicken and rub all over until well coated. Cover and refrigerate for at least two hours but preferably over night.

When marinated, heat up some coals on a BBQ until the coals turn to embers. Place the chicken onto the BBQ and allow to cook for around 8 minutes per side.

In the meantime make the BBQ sauce by mixing all the ingredients together.

When the chicken is cooked, brush liberally with the BBQ sauce, turn the chicken and baste the other side. Allow the chicken to cook for a further minute or so, in order for the sauce to stick well to the chicken.

Serve with a light coleslaw and lime wedges.

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