Jerk chicken is one of the most popular dishes in the summer, with barbecues back on the table and the weather allowing for more outdoor gatherings.
Gordon Ramsay shared on his official website his recipe for this Caribbean classic, which serves four and has a good kick to it for those who like spice.
Gordon Ramsay’s jerk chicken recipe
Ingredients
Four large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
Two tbsp Worcestershire sauce
Rice, to serve
Four or five thyme sprigs, to garnish (optional)
For the marinade
One or two Scotch bonnet chillies, deseeded and finely chopped
Two garlic cloves, peeled and crushed
One tsp ground cloves
One tsp ground cinnamon
One tsp ground nutmeg
Two tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about two tbsp)
Freshly ground black pepper
Olive oil
Instructions
Preheat your oven to 220°C (Gas Mark 7).
Start by making the marinade. Mix all the ingredients together, seasoning with freshly ground black pepper and a splash of oil.
Rub this mixture thoroughly into the chicken pieces, ensuring it gets into the scored areas of the meat. Allow the chicken to marinate for at least one hour, or ideally overnight for better flavour.
Next, heat a large ovenproof skillet over medium-high heat and add a bit of oil. Sear the chicken pieces for around 10 minutes, turning them until they are golden brown on all sides. Stir in the Worcestershire sauce and cook for an additional two minutes.
Cover the skillet with an ovenproof lid or foil, then transfer it to the preheated oven.
Bake for 20 minutes, or until the chicken is thoroughly cooked. If the pan isn’t suitable for oven use, you can transfer the chicken to a roasting pan.
For a more golden appearance, remove the foil during the last five minutes of cooking.
Serve the chicken hot, accompanied by rice.
