A classic chicken dish from Barbados, chicken legs are marinated in a scotch bonnet, marjoram and lime seasoning, then barbecued until brown and fragrant.
- whole chicken legs 4, or thighs and drumsticks 8
For the Seasoning
- onions 3 large
- chives 2 bunches
- garlic 6 cloves
- scotch bonnet chillies 2
- thyme 3 tbsp of leaves
- marjoram 2 tbsp of leaves
- Worcestershire sauce 3 tbsp
- lime 1, juiced to make 2 tbsp
- For the seasoning, finely chop the onions, chives, garlic, chillies, thyme and marjoram, then mix these with the Worcestershire sauce and lime juice. Season with salt and pepper, then pour into a sterilized bottle and chill. It will keep for a month and the flavor will be at its best after about three days.
- Make deep cuts into the flesh of each piece of chicken, then tip into a dish. Rub over 2 tbsp of the seasoning and leave to marinate for 1 hour in the fridge.
- Heat a grill to high or light a barbecue. Line a grill tray and set the rack in it (or set a barbecue for cooking with indirect heat and wait for the coals to become ashen). Shake any excess seasoning off the chicken and either grill or barbecue the pieces until they are cooked through and nicely brown