Gingery Jerk Chicken

 

3 Whole Chicken, quartered (skin on)
15 g (1 Tbsp) Salt
7 Tbsp Walkerswood Jerk Seasoning
250ml (1 cup) Vegetable oil
75 ml (5 Tbsp) White wine vinegar
45 ml (3 Tbsp) Lime juice
30 g (2 Tbsp) Ginger, grated
3 tsp. Mustard
30 g (2 Tbsp) Honey

 

Method:

  • Sprinkle salt on chicken and rinse. Pat dry.
  • Whisk together all other ingredients in a large bowl. Put chicken pieces to marinate in mixture for at least 2 hours or preferably overnight.
  • Place marinated chicken in a roasting pan, cover with foil and bake at 180 degrees Celsius (gas mark 4) for 20 minutes.
  • Remove foil and bake uncovered for a further 45 minutes or until cooked.
  • Serves 12.

 


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