Jamaican Jerk Chicken with Barbecued Pineapple Salsa

Category, CuisineDifficultyIntermediate

Yields6 Servings
Prep Time40 minsCook Time2 hrs 26 minsTotal Time3 hrs 6 mins
MARINADE
 1 small onion, chopped
 2 spring onions, chopped
 to 4 dried habanero chillies (2 for medium heat)
 1 long red chilli, roughly chopped
 3 tbsp tablespoons olive oil
 1 lime, juiced
 1 tbsp tablespoon brown sugar
 1 tbsp tablespoon ground allspice
 1 tbsp tablespoon salt
 2 tsp teaspoons finely grated fresh ginger
 2 cloves garlic
 1 tsp teaspoon freshly ground black pepper
 1 tsp teaspoon ground cinnamon
 ½ tsp teaspoon nutmeg
 sprigs fresh thyme
 6 chicken drumsticks
 6 bone-in chicken thigh fillets
PINEAPPLE SALSA
 4 fresh pineapple slices, 1.5cm thick
 1 tsp teaspoon olive oil
 2 spring onions, finely sliced
 ½ lime, juiced
 Salt
1

In a food processor blend together all of the marinade ingredients. Pour the marinade into a large bowl and add the chicken pieces. Marinate for at least two hours or overnight.

2

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing. Once the barbecue is preheated, adjust the burner control(s) to medium.

3

Brush both sides of the pineapple with olive oil and place the pineapple slices directly on the cooking grill. Barbecue for 5 minutes per side. Once cooked, remove from the barbecue to cool. Brush the cooking grills clean.

4

Increase the burner temperature to medium-high heat. Remove the chicken from the marinade and place the thighs, skin side down first, and the drumsticks directly on the cooking grill. Cook until the internal temperature reaches 74°C, about 16 minutes, turning the chicken pieces as required.

5

While the chicken is cooking, finish the pineapple salsa. Roughly chop the barbecued pineapple. Toss the pineapple together with the spring onions, lime juice, 1 teaspoon olive oil, and season with salt.

6

Serve the chicken with the salsa.

Tips:
7

Marinate the chicken for at least two hours or overnight. Brush the pineapple with a little olive oil to prevent sticking to the grill. Ensure the grills are super clean for the chicken, this will help prevent the chicken sticking to the grill. Cook chicken at a medium to high temperature, to ensure the chicken is cooked through but the lovely charred marks are achieved. Use an instant read thermometer to check when the chicken is ready (74°C),

Ingredients

MARINADE
 1 small onion, chopped
 2 spring onions, chopped
 to 4 dried habanero chillies (2 for medium heat)
 1 long red chilli, roughly chopped
 3 tbsp tablespoons olive oil
 1 lime, juiced
 1 tbsp tablespoon brown sugar
 1 tbsp tablespoon ground allspice
 1 tbsp tablespoon salt
 2 tsp teaspoons finely grated fresh ginger
 2 cloves garlic
 1 tsp teaspoon freshly ground black pepper
 1 tsp teaspoon ground cinnamon
 ½ tsp teaspoon nutmeg
 sprigs fresh thyme
 6 chicken drumsticks
 6 bone-in chicken thigh fillets
PINEAPPLE SALSA
 4 fresh pineapple slices, 1.5cm thick
 1 tsp teaspoon olive oil
 2 spring onions, finely sliced
 ½ lime, juiced
 Salt

Directions

1

In a food processor blend together all of the marinade ingredients. Pour the marinade into a large bowl and add the chicken pieces. Marinate for at least two hours or overnight.

2

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing. Once the barbecue is preheated, adjust the burner control(s) to medium.

3

Brush both sides of the pineapple with olive oil and place the pineapple slices directly on the cooking grill. Barbecue for 5 minutes per side. Once cooked, remove from the barbecue to cool. Brush the cooking grills clean.

4

Increase the burner temperature to medium-high heat. Remove the chicken from the marinade and place the thighs, skin side down first, and the drumsticks directly on the cooking grill. Cook until the internal temperature reaches 74°C, about 16 minutes, turning the chicken pieces as required.

5

While the chicken is cooking, finish the pineapple salsa. Roughly chop the barbecued pineapple. Toss the pineapple together with the spring onions, lime juice, 1 teaspoon olive oil, and season with salt.

6

Serve the chicken with the salsa.

Tips:
7

Marinate the chicken for at least two hours or overnight. Brush the pineapple with a little olive oil to prevent sticking to the grill. Ensure the grills are super clean for the chicken, this will help prevent the chicken sticking to the grill. Cook chicken at a medium to high temperature, to ensure the chicken is cooked through but the lovely charred marks are achieved. Use an instant read thermometer to check when the chicken is ready (74°C),

Jamaican Jerk Chicken with Barbecued Pineapple Salsa
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