8 pieces of bone-in free-range chicken (thighs and legs work best)
3 tbsp Gewürzhaus Jamaican Jerk Spice
6 tbsp olive oil
2 tbsp honey
1 lime, wedges (for serving)
Fresh coriander (chopped for serving)
Combine olive oil, honey and Jamaican Jerk Spice in a large bowl. Add the chicken pieces and coat well. Cover and let marinate in the fridge for at least one hour, or over night if possible.
Remove chicken from bowl, place on your BBQ over a medium heat and cook for about 30 minutes or until pieces are cooked, but juicy and tender. Turn every 10 minutes to ensure even cooking. (This can also be cooked in your oven at 200°C for 30 minutes, turning the pieces half way through cooking.)
Arrange cooked chicken pieces on a platter, place lime wedges around and sprinkle with chopped coriander.