Gordon Ramsey'S Jerk Chicken

• 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

1. Preheat the oven to 220u0b0C/Gas 7.
2. (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).
3. 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.
4. 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.
5. Serve the chicken hot with rice.

chicken, olive oil, worcestershire sauce, rice, thyme, scotch bonnet pepper, garlic, ground cloves, ground cinnamon, ground nutmeg, ground allspice, thyme, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/gordon-ramseys-jerk-chicken-533399 (may not work)