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Gingery Jerk Chicken

Products used in this recipe: Traditional Jerk Seasoning

  •  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


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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