Jerk Chicken and Jerk Cauliflower

For the jerk Chicken: Score the chicken skin with a sharp knife.

Coat the chicken with the marinade, making sure that it gets into every little crevice of the bird. Leave for 30 minutes or up to 24 hours.

Grill for 40 mins on indirect heat with the lid closed or until cooked through (check with a meat thermometer if you’re unsure).

Finish on direct heat to crisp up the skin.

For the Veggie Jerk: Prepare the Cauliflower by cutting it into thick steaks.

Mix a few tablespoons of the jerk marinade with a drizzle of olive oil and smear over the cauliflower