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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