Jerk Chicken

15 minutes

30 minutes




8 chicken thighs, skin on, boneless

olive oil

Ingredients provided by:


Place thighs in a glad bag with 4 tablespoons of marinade and massage well into the meat. Seal the bag and pop in the fridge for at least 1 hour.

Preheat BBQ to 180–200°C. Lay each thigh skin-side down on the hot grill and cook for about 7 minutes. You will know when to turn the thighs as they will lift easily. Turn and cook for a further 7 minutes. Remove from heat and allow to rest.

Wine Match: te Pa Oke Sauvignon Blanc 2015