Season and marinate the chicken

• Pat the chicken dry and score the thicker pieces.
• Rub the jerk seasoning blend all over the chicken, working it into the cuts.
• Cover and marinate in the fridge.

Build the jollof stew base

• Blend the tomatoes, red bell pepper, scotch bonnet, half the onion, garlic and ginger into a smooth base.
• Heat the vegetable oil in a pot and fry the remaining chopped onion until soft.
• Add the tomato paste and fry until it darkens, then pour in the blended base.
• Cook the base down slowly, stirring often, until the oil separates and it is thick and glossy.

Cook the jollof rice

• Stir the curry powder, thyme, bay leaf and salt into the stew base.
• Add the rinsed rice and stir so every grain is coated.
• Pour in the chicken stock, bring to a simmer, cover tightly and cook on low until the rice is tender and the liquid is absorbed.

Set up the grill for indirect cooking

• Light the grill and set it up for indirect heat.
• Add the pimento wood and leaves to create smoke.

Smoke the jerk chicken

• Place the chicken over the indirect heat, away from the coals.
• Cover and cook, turning occasionally, until cooked through.
• Baste the chicken with Red Stripe beer throughout to keep it moist.

Glaze and finish

• Brush the chicken with honey and let it caramelise over the heat.
• Drizzle the rum and ginger beer BBQ sauce over the chicken.
• Rest briefly, then serve with the jollof rice.