Gordon Ramsey'S Jerk Chicken - cooking recipe

Ingredients

4 large chicken legs, skin on, cut into drumsticks and thighs and scored
1 tablespoon olive oil, for frying
2 tablespoons Worcestershire sauce
1 cup rice, to serve
2 tablespoons fresh thyme sprigs, to garnish
1 tablespoon scotch bonnet pepper
2 garlic cloves, peeled and crushed
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground allspice
2 tablespoons fresh thyme sprigs, leaves only
1 pinch fresh ground black pepper
1 dash olive oil

Preparation

Preheat the oven to 220\u00b0C/Gas 7.
(marinade ingredients begin at the chillies. use 1-2 scotch bonnet chillis (deseeded and finely chopped)). 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 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.