Bone-in chicken pieces marinated in a proper Scotch bonnet and allspice jerk paste, cooked over a two-zone fire with wood smoke – this is where technique meets tradition. Making the paste from scratch might take a bit of effort, but it’s worth it for the depth of flavour you get. The heat of the Scotch bonnet, the warmth of cinnamon and nutmeg, and the earthiness of thyme and allspice come together to create a marinade that’s vibrant yet balanced.

The two-zone setup is key here. It allows you to start the chicken over indirect heat, letting the marinade penetrate and the meat cook gently without drying out. Then, a finish over direct heat adds that essential caramelised char, enhanced by the subtle smoke from the wood. The result is tender, juicy chicken with a smoky, spiced crust that’s unmistakably jerk.

This recipe embodies what we believe about BBQ: it’s not about show or fuss, but about using fire as a precise tool to transform simple, seasonal ingredients. The combination of fresh garlic, ginger, spring onion, and a touch of brown sugar and vinegar in the marinade strikes a fine balance between heat, acidity, and sweetness – all of which are coaxed out perfectly by the fire. It’s everyday BBQ elevated by care and craft.