Makes: 4


8 chicken quarters with the skin on
juice of 1 lemon
200ml KTC vegetable oil
4 tbsp Sea Isle Jerk Seasoning
1 tbsp tomato ketchup


  1. Rinse the chicken and pat completely dry. Combine the other ingredients together until thoroughly mixed. Add the chicken and rub in the marinade until the chicken is evenly coated. Cover and chill in the fridge overnight.
  2. Get your BBQ or grill red hot and cook the chicken for 10 minutes each side or until the juices run clear when you push the knife into the centre. When thoroughly cooked chop each piece into four with the bones and serve with a glug of BBQ sauce on the side.