Serves: 8
Prep Time: 15 mins
Cook Time: 30–35 mins
Total Time: 45–50 mins

🔥 Ingredients

Chicken:

  • 8 Chicken leg quarters

  • Jerk dry rub (your house blend or store-bought)

  • Juice of 1 lime (for washing)

  • 1 tbsp white vinegar (for washing)

Jerk Marinade (blend together):

  • 1 large onion, chopped

  • 4 spring onions

  • 10 garlic cloves

  • 4 scotch bonnet peppers

  • 10 pimento seeds

  • Handful of fresh thyme

  • 2 tbsp brown sugar

  • 1 tbsp fresh ginger

  • 1 tbsp browning

  • ½ tsp ground cinnamon

  • 1 tsp sea salt

  • Squeeze of 1 lime

  • 1 tbsp olive oil

  • 125ml water

  • 100ml vinegar

Jerk BBQ Gravy:

  • 2 tbsp of your jerk marinade

  • 250ml chicken stock

  • 4 tbsp BBQ sauce

  • 125ml water

🍗 Method

  1. Prep Chicken (Optional)
    Wash chicken in lime juice and vinegar. Rinse and pat dry.

  2. Blend the Marinade
    In a blender, pulse all marinade ingredients for 10–15 seconds until slightly chunky.

  3. Score & Season Chicken
    Use a sharp knife to score the chicken on both sides.
    Rub in your Jerk dry seasoning first, then massage in the fresh marinade generously.
    Cover and marinate for at least 2 hours (overnight is best).

  4. Grill It Up
    Preheat your gas or charcoal BBQ to medium-high.
    Place chicken skin-side down and cook for 10 minutes.
    Flip and cook for another 10 minutes.
    Flip again and finish off with 5 more minutes on each side, brushing with jerk BBQ gravy for extra moisture and flavour.
    Place on a rack or higher grill to smoke through.

  5. Finish & Serve
    Chop each leg quarter into 3 pieces, drizzle with the remaining jerk gravy.

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