Make jerk chicken in under an hour with Gordon Ramsay’s foolproof recipe (Image: Getty)
With a perfectly balanced marinade, ’s jerk chicken absorbs the heat of Scotch bonnet chillies and the fragrance of spices like cinnamon and allspice.
This dish is quick to prepare, starting with browning the to create a golden, crispy exterior before being roasted to tenderise.
The inclusion of Worcestershire sauce adds an extra layer of depth to the dish, enhancing the complex flavours from the spices.
Serve with rice and a side salad to complement the dish and make it a complete and nutritious meal for the whole family.
In less than an hour, you’ll have a vibrant, flavour-packed meal that’s sure to impress, which is ideal for busy weeknights.
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Gordon Ramsay’s jerk chicken absorbs the heat of Scotch bonnet chillies and the warmth of the spices (Image: Getty)
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
Five to seven thyme sprigs, leaves only (about two tbsp)
Freshly ground black pepper
Olive oil
Method
Begin by preheating your oven to 220C (gas mark seven).
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Gordon Ramsay’s jerk chicken recipe brings the aromatic flavours of the Caribbean to your kitchen (Image: Getty)
Next, prepare the marinade by combining all the ingredients in a bowl, seasoning with freshly ground black pepper and a dash of oil.
Thoroughly coat the chicken pieces with this marinade, making sure it penetrates the slashes in the meat. Let the chicken sit and absorb the flavours for at least an hour, though overnight marinating will provide a deeper taste.
Once the chicken is ready, heat a large ovenproof frying pan over medium-high heat and add a small amount of oil.
Brown the chicken pieces for around 10 minutes, turning them occasionally, until they develop a golden crust on all sides. Pour in the Worcestershire sauce and cook for a further two minutes.
Cover the pan with an oven-safe lid or some foil, then place it in the preheated oven.
Bake for 20 minutes, or until the chicken is fully cooked through. If your pan is not ovenproof, you can transfer the chicken to a separate roasting tray. For a crispier, more golden finish, uncover the chicken during the final five minutes of baking.
Serve the chicken while hot, ideally with a side of rice or preferred side salad.