Food Blogs
JERK CHICKEN RECIPE
This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices, punctuated by the fierce heat of the Scotch bonnet chiles, always puts a smile on my face. If you don’t like too much heat, use less chile, of course, or even a milder variety, such as the jalapeño.
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Ingredients
- 4 large chicken legs skin on, cut into drumsticks and thighs and scored
- olive oil
- 2 Tbsp Worcestershire sauce
- Rice to serve
- 4–5 sprigs thyme to garnish (optional)
FOR THE MARINADE
- 1–2 Scotch bonnet chiles seeded and finely chopped
- 2 garlic cloves peeled and crushed
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground allspice
- 5–7 sprigs thyme leaves only (you will need about 2 Tbsp)
- Freshly ground black pepper
- olive oil
Ingredients
FOR THE MARINADE
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Instructions
- Preheat the oven to 425°F.
- 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).
- Heat a large ovenproof pan over medium-high heat and add a dash of oil. Cook 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 pan). Remove the foil for the last 5 minutes if the chicken needs coloring a little more.
- Serve the chicken hot with rice and thyme sprigs, if using.