BBQ Jerk Chicken from the Grill | Spicy & smokily marinated

Wash the spring onions and roughly chop them. Peel and roughly chop the garlic and ginger. Deseed the chilli and chop finely. Pick the leaves from the fresh thyme. Wash the lime with hot water and squeeze out the juice.

Place the spring onions, garlic, ginger, chilli, and thyme into a blender or food processor along with the soy sauce, lime juice, cane sugar, vegetable oil, allspice, ground cinnamon, fine salt, and ground black pepper, and blend into a smooth, aromatic spice paste.

Pat the chicken legs thoroughly dry and lightly score the skin side diagonally several times so that the marinade can penetrate deeply. Rub the chicken all over generously with the jerk paste, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.