Jerk Chicken

Mix the dry jerk seasoning sachet with half a bottle of your chosen chilli sauce.

Brush liberally over the chicken thighs and place them in the fridge for 2 Hours. You should still have around a third of the marinade left. Reserve this and brush over the chicken as it cooks.

Heat the BBQ or grill to a high heat.

If BBQ'ing cook them indirectly (on the top rack away from naked flames) for around 20 Minutes.

Place them on the grill bars or un a grill tray of grilling, then brush with the remaining marinade several times during cooking. Cook until slightly charring on the outside and check the temperature internally has reached 75°C

Serve with what ever takes your fancy! Preferably a cold one!!!