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Authentic Homemade Caribbean Jerk Chicken

Hell’s Kitchen Authentic Homemade Caribbean Jerk Chicken recipe by Gordon Ramsay. There’s nothing demanding about it, but the warmth of the spices punctuated by the fierce heat of the Scotch bonnet chillies always puts a smile on my face.

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This is a feel-good Homemade Caribbean Jerk Chicken recipe. Nothing hard about it, but the heat of the spices kicked up by the intense heat of the Scotch bonnet peppers always puts a smile on my face. If you don’t like too much heat, use fewer peppers, of course, or a much milder type, such as the Tabasco or jalapeño.

How to Make Gordon Ramsay Jerk Chicken

Caribbean Jamaican Jerk Chicken is a hearty-seasoned grilled chicken made with a Jamaican jerk marinade that has the precise balance of heat, delicious and savory. Habanero or scotch bonnet peppers are optional in this recipe, you can adjust the heat “level” of the peppers used to fit your needs.

Step 1. Preheat the oven to 425°F.

Step 2. Start by making intense jerk marinade by combining all the ingredients. slice scotch bonnet chilies. black pepper and a bit of oil. Rub the jerk marinade on to chicken pieces, pressing it into the scored meat. marinate for at least 1 hour or overnight.

Step 3. Fry the chicken pieces for about 10 minutes until golden brown on all sides in a heated large ovenproof pan on medium-high heat then add a touch of olive oil. Now add Worcestershire and continue cooking for 2 more minutes.

Step 4. Cover the chicken with foil or an ovenproof lid and cook pre-heated oven for 20 minutes until cooked through (if the pan you are using isn’t ovenproof, then simply use a roasting tray). Eliminate the foil for the last 5 minutes to add more browning coloring if the chicken needs.

Step 5. Now serve chicken with side rice.


Authentic Homemade Caribbean Jerk Chicken

4 from 11 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This is a feel-good Homemade Caribbean Jerk Chicken recipe.

Ingredients

  • 4 large skin-on chicken legs, Broken down to drumsticks and thighs, then scored

  • 3 Tbsp. Olive oil, for frying

  • 2 Tbsp. Worcestershire sauce

  • Rice, to serve

  • Marinade
  • 1–2 Scotch bonnet peppers, deseeded and finely chopped

  • 2 cloves of garlic, crushed

  • 1 tsp. ground cloves

  • 1 tsp. ground cinnamon

  • 1 tsp. ground nutmeg

  • 2 tsp. ground allspice

  • 2 Tbsp. Fresh thyme

  • Ground black pepper

  • 1 Tbsp. Olive oil

Directions

  • Preheat the oven to 425°F.
  • Start by making intense jerk marinade by combining all the ingredients. slice scotch bonnet chilies. black pepper and a bit of oil. Rub the jerk marinade on to chicken pieces, pressing it into the scored meat. marinate for at least 1 hour or overnight.
  • Fry the chicken pieces for about 10 minutes until golden brown on all sides in a heated large ovenproof pan on medium-high heat then add a touch of olive oil. Now add Worcestershire and continue cooking for 2 more minutes.
  • Cover the chicken with foil or an ovenproof lid and cook pre-heated oven for 20 minutes until cooked through (if the pan you are using isn’t ovenproof, then simply use a roasting tray). Eliminate the foil for the last 5 minutes to add more browning coloring if the chicken needs.
  • Now serve chicken with side rice.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

Check out Roast Chicken Stuffed with Chorizo

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