JERK CHICKEN

Ingredients

4 chicken legs
lime wedges to serve
For the marinade:
6 spring onions, roughly chopped
1 tbsp grated ginger
4 garlic cloves, roughly chopped
1⁄2 tsp dried chilli flakes
3 tbsp roughly chopped fresh thyme 2 tbsp sugar
1 tsp allspice
juice 1 lime
1 tbsp rapeseed oil
2 tbsp soy sauce

Method

1 Place all the marinade ingredients in a food processor, adding 1⁄4 tsp fine salt, and pulse to a thick purée. Taste the marinade, adding more seasoning and chilli if you
feel you’d like it hotter. Score the chicken legs, pour over the marinade, stir to combine and allow to marinate for a couple of hours or overnight.

2 Preheat the oven to 180°C/160°C fan/gas 4. Place the chicken in a roasting tin and roast for 1 hour, turning occasionally, until cooked through. Delicious served with rice and peas, plus an extra squeeze of lime.