HungryForever

JERK CHICKEN

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.

Servings

Ingredients

4 large chicken legsskin on, cut into drumsticks and thighs and scored
olive oil
2 Tbsp Worcestershire sauce
Riceto serve
4–5sprigs thymeto garnish (optional)

FOR THE MARINADE

1–2 Scotch bonnet chilesseeded and finely chopped
2 garlic clovespeeled and crushed
1tsp ground cloves
1tsp ground cinnamon
1tsp ground nutmeg
2tsp ground allspice
5–7sprigs thyme leavesonly (you will need about 2 Tbsp)
Freshly ground black pepper
olive oil

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.