This West African Jerk Chicken recipe relies on a blend of heady spices rubbed into the chicken which is then flame-grilled or oven-baked to deliver chicken that is succulent, smoky, spicy and sweet. Delicious as a side dish or served with a salad. 

Mix all the spices together. Do not add the oil to the spices at this point.

Stab the chicken legs, making 1 centimetre cuts into the flesh. Rub the jerk mix well into the chicken paying attention to get the mix under the skin and into the cuts as well.

Cover with cling film and refrigerate for a minimum of 4 hours.

Brush extra virgin olive oil onto the chicken pieces before baking in oven for 40 minutes at 180ºC (fan-assisted), or grill on a charcoal grill on indirect heat for 50 minutes or until done.