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Jamaican Jerk Chicken with Barbecued Pineapple Salsa

  • People

    Serves 6

  • Marinating Time

    2 to 18 h

  • Prep Time

    40 min.

  • Barbecue Time

    26 min.

People
Serves 6
Marinating Time
2 to 18 h
Prep Time
40 min.
Barbecue Time
26 min.

the Ingredients

Jamaican Jerk Chicken And Barbecued Pineapple Salsa Web

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 tablespoons olive oil
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon salt
  • 2 teaspoons finely grated fresh ginger
  • 2 cloves garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • sprigs fresh thyme
  • 6 chicken drumsticks
  • 6 bone-in chicken thigh fillets

Pineapple Salsa

  • 4 fresh pineapple slices, 1.5cm thick
  • 1 teaspoon olive oil
  • 2 spring onions, finely sliced
  • ½ lime, juiced
  • Salt

Instructions

  • 01 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.
  • 02 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.
  • 03 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.
  • 04 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.
  • 05 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.
  • 06 Serve the chicken with the salsa.
    Tips:
    • 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
Instructions

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