Behind the Grill: How We Perfect Our Roast Chicken

Good roast chicken looks simple from the plate, but there's a lot of small decisions behind it. We wanted to pull back the curtain on how ours is made, from the marinade to the moment it leaves the grill.

It starts the night before. Every batch is marinated for a minimum of twelve hours in a blend built around ginger, garlic, and a mix of dried peppers, so the seasoning has time to work its way past the skin and into the meat itself, not just sit on the surface.

On the grill, temperature control matters more than most people expect. We keep the heat moderate and consistent, turning regularly, so the outside chars just enough for flavour and texture without drying out the inside. Rushing this step with higher heat is the most common way roast chicken goes wrong.

We finish each piece with a light baste in the last few minutes, which is what gives our chicken that glossy, slightly caramelised edge. It's a small step, but it's the difference between good chicken and chicken people ask us about.

The result is what you taste in every Chicken & Fries or Chicken & Jollof Combo order: seasoned all the way through, charred just right, and consistent whether you order it at noon or at closing time.