Barbecue jerk chicken

8 skin-on chicken legs

350-400g wet jerk marinade

1tbsp all-purpose seasoning

2 large handfuls of pimento leaves, soaked in water for 1 hour

3tbsp pimento (allspice) berries, soaked in water for 1 hour

200ml Jamaican lager

For the lager-spiked honey jerk ketchup:

250g ketchup

200ml Jamaican lager

150ml chicken stock (reduced sodium)

200g honey

Juice of 1 lime, plus zest of ½

1-2tbsp leftover jerk marinade

For the wet jerk marinade:

2tbsp pimento berries

1 cinnamon stick

1 whole nutmeg

1tsp whole black peppercorns

7 spring onions

1 medium onion

2 Scotch bonnet peppers

10 garlic cloves

10 sprigs of fresh thyme

6 dried pimento leaves (optional)

3 dried bay leaves

4tbsp dark soft brown sugar

2tbsp honey

2tbsp white vinegar

2tbsp minced fresh ginger

1tbsp flaky salt

1tbsp ground allspice

1tsp black pepper

5tbsp dark soy sauce

4tbsp fresh lime juice

4tbsp fresh orange juice

3tbsp olive oil

2tbsp Worcestershire sauce

1tbsp browning