This is a feel-good Homemade Caribbean Jerk Chicken recipe. Nothing complicated 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 or a much milder type, such as Tabasco or jalapeno.
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How to Make Gordon Ramsay Jerk Chicken
The Caribbean Jamaican Jerk Chicken is a hearty-seasoned grilled chicken made with a Jamaican jerk marinade with precise heat, deliciousness, and savory balance. Habanero or Scotch Bonnet peppers are optional in this recipe; you can adjust the “level” of the peppers to fit your needs.
Step 1. Preheat the oven to 425°F.
Step 2. Start by making an intense jerk marinade by combining all the ingredients. Slice Scotch bonnet chilies. Black pepper and a bit of oil. Rub the jerk marinade onto the 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 the Worcestershire and continue cooking for 2 more minutes.
Step 4. Cover the chicken with foil or an ovenproof lid and cook in a preheated oven for 20 minutes until cooked through (if the pan you are using isn’t ovenproof, then use a roasting tray). Eliminate the foil for the last 5 minutes to add more browning coloring if the chicken needs it.
Step 5. Now serve the chicken with a side of rice.