Ingredients
- 2 750grm packs of chicken thighs
- 4 TBSP’s jerk paste FKR or Dunns river
- 2 TBSP’s smoked paprika
- 1 TBSP Garlic paste
- 1 TBSP Ginger Paste
- 1 TSP mixed spice
- 2 TSP dried Thyme
- drizzle of vegetable oil
Marinate over night
Method
This needs to be cooked on a pre heated BBQ with a lid, if it is a gas BBQ turn in on high to char the chicken it first then turn down to the lowest setting , with a charcoal BBQ only have the coals across half of the drum so that you can move the chicken to a cooler area if necessary .Place the lid on and the BBQ will fill with smoke stopping any flames being produced because a lack of oxygen but keep an eye on it just in case, a good tip is to have one of those plant sprayers filled with Budweiser and if any flames do appear lift the lid and give them a quick squirt with the beer which produces a unique aroma and flavour to any BBQ meat. Cook until the chicken is cooked through usually around 30- 40 minutes but check by slicing through one of the thighs to make sure before serving with a slice of lime and a cold glass of rum punch. Enjoy
