Gordon Ramsey's Jerk Chicken

Submitted by Ryan C.

"Not yet tried (1 hour to overnight marinate)"

 

• Ready In: 47mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 large chicken legs, skin on, cut into drumsticks and thighs and scored
• 1 tablespoon olive oil, for frying
• 2 tablespoons Worcestershire sauce
• 1 cup rice, to serve
• 2 tablespoons fresh thyme sprigs, to garnish
• 1 tablespoon scotch bonnet pepper
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons ground allspice
• 2 tablespoons fresh thyme sprigs, leaves only
• 1 pinch fresh ground black pepper
• 1 dash olive oil

directions

1. Preheat the oven to 220°C/Gas 7.
2. (marinade ingredients begin at the chillies. use 1-2 scotch bonnet chillis (deseeded and finely chopped)). First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).
3. Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.
4. Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.
5. Serve the chicken hot with rice.