A serving board of chicken legs with a pot of spice rub next to them

Bajan chicken

  • serves 4
  • Easy

A classic chicken dish from Barbados, chicken legs are marinated in a scotch bonnet, marjoram and lime seasoning, then barbecued until brown and fragrant


This barbecued Bajan chicken recipe comes from David Carter, chef and founder of Smokestak in London. Also try our Jamaican goat curry, Jamaican curry pork, Caribbean chicken stew and more Caribbean recipes.



  • whole chicken legs 4, or thighs and drumsticks 8


  • 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


  • Step 1

    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 sterilised bottle and chill. It will keep for a month and the flavour will be at its best after about three days.

  • Step 2

    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.

  • Step 3

    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 browned.

Head here for more chicken leg recipes

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Nutritional Information

  • Kcals 339
  • Fat 24.1g
  • Saturates 6.6g
  • Carbs 0.7g
  • Sugars 0.5g
  • Fibre 0.2g
  • Protein 29.9g
  • Salt 0.4g