This jerk chicken recipe is a delicious addition to our collection of Gordon Ramsay recipes. He shows how to get the perfect spice comination to make this flavoursome favourite at home
4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)
For the marinade
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1tsp ground cloves
1tsp ground cinnamon
1tsp ground nutmeg
2tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
This jerk marinade is also delicious on pork and beef and is perfect for the BBQ
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).
Preheat the oven to 220°C/425°F/Gas Mark 7.
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.
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.