Ingredients

• 4 whole chicken legs
• 1 tbsp. All Purpose seasoning

Marinade:

• ½ onion diced
• 5 cloves garlic
• 1 thumb-sized piece fresh ginger
• 6 spring onions
• 2 scotch bonnet chillies
• Small bunch fresh thyme
• 1 tbsp. All Purpose seasoning
• ½ tsp. ground cinnamon
• 1 tsp. all spice
• ½ tsp. black pepper
• 1 tbsp. red wine vinegar
• 2 tbsp. soy sauce
• 70ml water

• 1 can Red Stripe optional

Method

1. Blitz up all of the marinade ingredients until smooth. Add enough water until you form a paste. Generously dust the chicken with All Purpose seasoning, then pour over the marinade. Leave covered in the fridge for 24 hours for an ultimate flavour sensation.
2. Cook the chicken on the barbecue until it reaches an internal temperature of at least 75c. Give it a little spray with red stripe for that additional flavour bomb. Alternatively you can cook in your air fryer, transfer the marinated chicken onto the crisp plate within your air fryer drawer and cook at 170c for 40 minutes or until cooked through. Serve up with rice and peas and coleslaw.