•  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.