Jerk Chicken with Pineapple Salsa

Serves 1
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Directions

  1. 1Light a fire in the Somerset grill.
  2. 2Light a fire in the Somerset grill.
  3. 3Light a fire in the Somerset grill.
  4. 4Peel and roughly chop the scotch bonnets, red onion, garlic cloves, spring onions, ginger, and fresh thyme.
  5. 5Peel and roughly chop the scotch bonnets, red onion, garlic cloves, spring onions, ginger, and fresh thyme.
  6. 6Peel and roughly chop the scotch bonnets, red onion, garlic cloves, spring onions, ginger, and fresh thyme.
  7. 7Place the chopped fresh ingredients into a blender.
  8. 8Place the chopped fresh ingredients into a blender.
  9. 9Place the chopped fresh ingredients into a blender.
  10. 10Add soy sauce, white vinegar, lime juice, brown sugar, nutmeg, allspice, cinnamon, salt, pepper, and olive oil to the blender.
  11. 11Add soy sauce, white vinegar, lime juice, brown sugar, nutmeg, allspice, cinnamon, salt, pepper, and olive oil to the blender.
  12. 12Add soy sauce, white vinegar, lime juice, brown sugar, nutmeg, allspice, cinnamon, salt, pepper, and olive oil to the blender.
  13. 13Blend all marinade ingredients to a fairly smooth consistency.
  14. 14Blend all marinade ingredients to a fairly smooth consistency.
  15. 15Blend all marinade ingredients to a fairly smooth consistency.
  16. 16Take the chicken, remove the backbone using kitchen scissors, and flatten it.
  17. 17Take the chicken, remove the backbone using kitchen scissors, and flatten it.
  18. 18Take the chicken, remove the backbone using kitchen scissors, and flatten it.
  19. 19Make incisions in the chicken.
  20. 20Make incisions in the chicken.
  21. 21Make incisions in the chicken.
  22. 22Generously coat the chicken with the jerk marinade, ensuring it gets into the incisions.
  23. 23Generously coat the chicken with the jerk marinade, ensuring it gets into the incisions.
  24. 24Generously coat the chicken with the jerk marinade, ensuring it gets into the incisions.
  25. 25Prepare the grill, ensuring there are lovely embers coming down.
  26. 26Prepare the grill, ensuring there are lovely embers coming down.
  27. 27Prepare the grill, ensuring there are lovely embers coming down.
  28. 28Place a bed of bay leaves on the grill grates.
  29. 29Place a bed of bay leaves on the grill grates.
  30. 30Place a bed of bay leaves on the grill grates.
  31. 31Place the marinated chicken skin side up on top of the bay leaves on the grill.
  32. 32Place the marinated chicken skin side up on top of the bay leaves on the grill.
  33. 33Place the marinated chicken skin side up on top of the bay leaves on the grill.
  34. 34If available, use a tapper to create a smoky oven effect over the chicken.
  35. 35If available, use a tapper to create a smoky oven effect over the chicken.
  36. 36If available, use a tapper to create a smoky oven effect over the chicken.
  37. 37For the salsa, finely slice the red onion and garlic, and roughly chop the coriander.
  38. 38For the salsa, finely slice the red onion and garlic, and roughly chop the coriander.
  39. 39For the salsa, finely slice the red onion and garlic, and roughly chop the coriander.
  40. 40Add the sliced onion, garlic, and chopped coriander to a bowl.
  41. 41Add the sliced onion, garlic, and chopped coriander to a bowl.
  42. 42Add the sliced onion, garlic, and chopped coriander to a bowl.
  43. 43Add finely diced pickled jalapenos, salt, pepper, a bit of honey, and soy sauce to the bowl.
  44. 44Add finely diced pickled jalapenos, salt, pepper, a bit of honey, and soy sauce to the bowl.
  45. 45Add finely diced pickled jalapenos, salt, pepper, a bit of honey, and soy sauce to the bowl.
  46. 46Cut the pineapple into fingers.
  47. 47Cut the pineapple into fingers.
  48. 48Cut the pineapple into fingers.
  49. 49Grill the pineapple fingers over high heat.
  50. 50Grill the pineapple fingers over high heat.
  51. 51Grill the pineapple fingers over high heat.
  52. 52Brush the pineapple with a mix of honey and soy sauce as it grills.
  53. 53Brush the pineapple with a mix of honey and soy sauce as it grills.
  54. 54Brush the pineapple with a mix of honey and soy sauce as it grills.
  55. 55Once the pineapple starts to caramelize, remove it from the grill.
  56. 56Once the pineapple starts to caramelize, remove it from the grill.
  57. 57Once the pineapple starts to caramelize, remove it from the grill.
  58. 58Chop the grilled pineapple into smaller pieces.
  59. 59Chop the grilled pineapple into smaller pieces.
  60. 60Chop the grilled pineapple into smaller pieces.
  61. 61Add the chopped grilled pineapple to the salsa bowl and mix well.
  62. 62Add the chopped grilled pineapple to the salsa bowl and mix well.
  63. 63Add the chopped grilled pineapple to the salsa bowl and mix well.
  64. 64Brush the chicken on the grill with more marinade.
  65. 65Brush the chicken on the grill with more marinade.
  66. 66Brush the chicken on the grill with more marinade.
  67. 67Flip the chicken so the breast side is down and closest to the fire.
  68. 68Flip the chicken so the breast side is down and closest to the fire.
  69. 69Flip the chicken so the breast side is down and closest to the fire.
  70. 70Remove the cooked jerk chicken from the grill.
  71. 71Remove the cooked jerk chicken from the grill.
  72. 72Remove the cooked jerk chicken from the grill.
  73. 73Garnish the chicken with sliced red chilies and chopped spring onions.
  74. 74Garnish the chicken with sliced red chilies and chopped spring onions.
  75. 75Garnish the chicken with sliced red chilies and chopped spring onions.
  76. 76Serve the jerk chicken with the pineapple salsa and other sides like rice and beans.
  77. 77Serve the jerk chicken with the pineapple salsa and other sides like rice and beans.
  78. 78Serve the jerk chicken with the pineapple salsa and other sides like rice and beans.

Ingredients

  • 2 Scotch bonnets
  • 2 Scotch bonnets
  • 2 Scotch bonnets
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml white vinegar
  • 60 ml white vinegar
  • 60 ml white vinegar
  • 1 Juice of a lime
  • 1 Juice of a lime
  • 1 Juice of a lime
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 3 tbsp olive oil or rapeseed oil
  • 3 tbsp olive oil or rapeseed oil
  • 3 tbsp olive oil or rapeseed oil
  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 1 bunch bay leaves
  • 1 bunch bay leaves
  • 1 bunch bay leaves
  • 1 pineapple
  • 1 pineapple
  • 1 pineapple
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 2 pickled jalapenos
  • 2 pickled jalapenos
  • 2 pickled jalapenos
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey

Equipment

Somerset Grill Co Grandeblenderkitchen scissorsknifebowlstappertongsbrush

Tips

  • If you happen to have a tapper, these are handy for creating a nice little smoky oven.
  • Brush the pineapple with honey and soy sauce as it cooks.