Jamaican Jerk Chicken

Ingredients:

• 4 large chicken breasts or chicken legs with skin on. The legs are cut into drumsticks with thighs scored. The breasts are cut likewise. You can mix up the pieces too – use two each.
• Olive oil, for frying
• 2 tbsp Worcestershire sauce
• 1 medium onion – finely sliced
• 4–5 thyme sprigs, to garnish (optional)
• a few lime wedges
• Coleslaw
• Rice and peas, to serve

For the marinade:

• 3 tsp vinegar 
• 2 tsp lime juice
• 2 garlic cloves, peeled and crushed
• 1 tbsp brown sugar (optional)
• 1–2 Scotch bonnet and/or Jalapeno chillies, deseeded and finely chopped
• 1 tsp ground cloves
• 2 tsp ground allspice
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• 7-10 thyme sprigs, leaves only
• Freshly ground black pepper
• Olive oil

Preparation:

1. Preheat the oven to 220°C/Gas 7.
2. Prepare the marinade by combining all the ingredients in olive oil. Rub the marinade into the chicken pieces, making sure it is mixed well into the cut sections. 
3. Leave to marinate for a good two hours in a fridge or even overnight.
4. Heat a large ovenproof pan over a medium-high heat and add a tablespoon of oil. Fry the onion slices and  chicken pieces for about 10 minutes until golden brown on all sides. 
5. Add the Worcestershire sauce and cook for 2 minutes.
6. Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through. Use a roasting tray if the pan is not ovenproof. 
7. Remove the foil for the last 5 minutes if the chicken requires further browning.
8. Serve the chicken with rice, lime wedges and coleslaw.