Now back to my ingredients, there’s again the two scotch bonnet peppers, one whole onion chopped, a 2-inch piece of ginger there, just peel off the skin and then chop that up, I’ve got one teaspoon of allspice, now don’t get that confused with mixed spice. They’re two totally different things, and a good sprig of fresh thyme. Just take that, I’m going to pop that into the blender avoids all that contact with the things and everything ever so simple if you’ve got one of these, and as for the thyme you just want us to push that off with your knife sometimes it kind of when it dries out it sort of binds on to the little stalks there so just use your sharp knife there and scrape that down and that’s it you just pick that up and put that inside. And the other ingredients are 50 ml of dark soy sauce. And 50 ml of thyme vinegar. Very simple to do, sprigs of thyme in a bottle, pour your wine vinegar on top, and just let it all infuse together. Then we just blitz that together, the idea of the soy sauce and the vinegar is not only that it sorts of moistens all your other ingredients, but it tenderizes the meat, that’s the most important thing. That’s beautiful and then we take that and just pour that on top of our chicken. You pick up your palette knife and then work that into the meat, give your meat a good old rub. That’s it, nice and hot. Hotter than spicy meat, hehe boi. That’s it, and turn it over, don’t be frightened to turn that over and really get into those cuts now there’s cuts from native chicken, work that marinade right down to the bone, that’s it remember you want to do this for about sort of 24 hours marinating, maybe even 48 hours but no longer than that, otherwise it starts to break down the meat and you lose all that kind of juiciness and tenderness that you get with your meat. And once you’ve marinated your chicken there long enough, you pop them on top of your barbecue. Look at those coals, you can see that lovely sort of white, sort of dust there that’s collected around that coals. That’s the indication that it’s ready to cook. To get to that stage, once you’ve lit your barbecue, it’s probably gonna take anywhere up sort of 14, 40 minutes, maybe even an hour until they kind of die down like there and that would avoid it sort of burning you know you don’t want to burn your meat or fish. Your chicken breasts, they’re gonna take about 25 to 30 minutes to cook, and the wings 15 to 20 minutes. That’s lovely, beautiful. Jerked chicken, jerky.