{"id":120793,"date":"2016-05-09T08:18:07","date_gmt":"2016-05-09T06:18:07","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/120793\/amanda-a-mangia-jamaican-jerk-chicken\/"},"modified":"2016-05-09T08:18:07","modified_gmt":"2016-05-09T06:18:07","slug":"amanda-a-mangia-jamaican-jerk-chicken","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/05\/09\/amanda-a-mangia-jamaican-jerk-chicken\/","title":{"rendered":"Amanda A-mangia: Jamaican Jerk chicken"},"content":{"rendered":"

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<\/a>. Jerk seasoning is traditionally applied to pork and chicken.<\/p>\n

Gordon Ramsay\u2019s Jerk chicken<\/h3>\n

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.<\/p>

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Serves 4 people, ready in 40 minutes<\/strong><\/p>\n

8 pieces of drumsticks and thighs (skin on and scored)<\/p>

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Olive oil, for frying<\/p>\n

2tbsp Worcestershire sauce<\/p>\n

Rice, to serve<\/p>\n

4\u20135 thyme sprigs to garnish (optional)<\/p>\n

For the marinade<\/strong><\/p>\n

1\u20132 chillies, deseeded and finely chopped<\/p>\n

2 garlic cloves, peeled and crushed<\/p>\n

1tsp ground cloves<\/p>\n

1tsp ground cinnamon<\/p>\n

1tsp ground nutmeg<\/p>\n

2tsp ground allspice<\/p>\n

5\u20137 thyme sprigs, leaves only (about 2 tbsp)<\/p>\n

Freshly ground black pepper<\/p>\n

Olive oil<\/p>\n

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).<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 220\u00b0C.<\/p>\n

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.<\/p>\n

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn\u2019t 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.<\/p>\n

Serve the chicken hot with rice.<\/p>\n

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