Gordon Ramsay shares his spicy Caribbean recipe, perfect for outdoor gatherings or a flavorful dinner at home and it will take you less than an hour to whip everything together
Jerk chicken is a firm family favourite but while summer is sliding away, there’s still time to enjoy this punchy dish. Gordon Ramsay has shared his own take on this Caribbean classic on his official website. His recipe, which serves four, packs a flavorful kick for those who enjoy a bit of heat. When made authentically jerk chicken is mildly sweet, with a kick of spice, and deliciously smoky.
Traditionally the smokiness in Caribbean chicken comes from cooking it over pimento wood however this wood can be difficult to get. You can cook over any wood, or you can use coal or just like in this recipe you can use a skillet. It depends on the authenticity of the flavour you want to nurture and how much time you want to put into things but Gordon Ramsay’s recipe will take you less than an hour. If you aren’t used to so many different flavours for many people the flavour of the all spice jumps out the most. It’s not overpowering but it is present it’s a signature of jerk sauce.
Ingredients
- Four large chicken legs, skin on, cut into drumsticks and thighs and scored
- Olive oil, for frying
- 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.