Jerk chicken is one of the most popular dishes in the summer, with barbecues back on the table and the weather allowing for more outdoor gatherings.

Gordon Ramsay shared on his official website his recipe for this Caribbean classic, which serves four and has a good kick to it for those who like spice.

Gordon Ramsay's jerk chicken recipe

Ingredients

Four large chicken legs, skin on, cut into drumsticks and thighs and scored

Olive oil, for frying

Two tbsp Worcestershire sauce

Rice, to serve

Four or five thyme sprigs, to garnish (optional)

For the marinade

One or two Scotch bonnet chillies, deseeded and finely chopped

Two garlic cloves, peeled and crushed

One tsp ground cloves

One tsp ground cinnamon

One tsp ground nutmeg

Two tsp ground allspice

5–7 thyme sprigs, leaves only (you will need about two tbsp)

Freshly ground black pepper

Olive oil

Instructions

Preheat your oven to 220°C (Gas Mark 7).

Start by making the marinade. Mix all the ingredients together, seasoning with freshly ground black pepper and a splash of oil.

Rub this mixture thoroughly into the chicken pieces, ensuring it gets into the scored areas of the meat. Allow the chicken to marinate for at least one hour, or ideally overnight for better flavour.

Next, heat a large ovenproof skillet over medium-high heat and add a bit of oil. Sear the chicken pieces for around 10 minutes, turning them until they are golden brown on all sides. Stir in the Worcestershire sauce and cook for an additional two minutes.

Cover the skillet with an ovenproof lid or foil, then transfer it to the preheated oven.

Bake for 20 minutes, or until the chicken is thoroughly cooked. If the pan isn’t suitable for oven use, you can transfer the chicken to a roasting pan.

For a more golden appearance, remove the foil during the last five minutes of cooking.

Serve the chicken hot, accompanied by rice.