Amanda A-mangia: Jamaican Jerk chicken

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken.

Gordon Ramsay’s Jerk chicken

This recipe shows you how to make a quick and easy marinade that you’ll want to make time and time again. The chilli, cinnamon and garlic infused chicken pieces are perfect for the Braai, weather permitting. The longer you leave the chicken to marinade the more the flavour will develop.

Serves 4 people, ready in 40 minutes

8 pieces of drumsticks and thighs (skin on and scored)

Olive oil, for frying

2tbsp Worcestershire sauce

Rice, to serve

4–5 thyme sprigs to garnish (optional)

For the marinade

1–2 chillies, deseeded and finely chopped

2 garlic cloves, peeled and crushed

1tsp ground cloves

1tsp ground cinnamon

1tsp ground nutmeg

2tsp ground allspice

5–7 thyme sprigs, leaves only (about 2 tbsp)

Freshly ground black pepper

Olive oil

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).

Method

Preheat the oven to 220°C.

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry 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 tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.