Unfortunately, this means we can quickly burn through our usual list of sauce-covered staples and end up eating the same few dinners over and over again. So why not switch it up with our recipe for jerk chicken and salsa?
This jerk chicken recipe is packed with spice, delivers all the flavours of the Caribbean and pairs perfectly with a refreshing pineapple and mint salsa. Feel free to double (or even triple) this recipe if you’re cooking for a crowd.
Australians love a BBQ, especially when summer hits.
Prep time
15m
Cook time
40m
Serves
4
Ingredients
19
Ingredients
Chicken marinade- 1 tsp allspice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp dried thyme
- 1/4 tsp cayenne
- Pinch sea salt
- Pinch black pepper
- 1kg boneless chicken thighs, skin removed
- 1/4 cup extra virgin olive oil
- 2 tsp honey
- 1 large pineapple, peeled and cored
- 1/2 red onion, peeled and finely diced
- 1/2 long red chilli, seeded and finely diced
- Large handful of mint leaves, shredded
- 1 lime, juiced
- Sea salt and black pepper to taste
Method
Step 1:
Combine the dried herbs and spices (allspice, onion, garlic, nutmeg, ginger, cinnamon, thyme and cayenne) in a bowl, add a pinch of sea salt and pepper, then combine.
Step 2:
In a larger bowl, coat your chicken thighs in olive oil and honey. Pour over the spice mix, then massage into the meat using clean hands. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
Step 3:
To prepare the salsa, start by cutting the pineapple into 7 or 8 thick slices.
Step 4:
Heat a dry cast iron griddle over a high heat. Once it’s nice and hot, add the pineapple slices and cook for 2 minutes on each side to lightly char, then remove from the heat and leave to cool. Alternatively, this step can be done on the barbecue.
Step 5:
Cut the cooled pineapple into small cubes (about one centimetre by one centimetre is good) then combine with the red onion, chilli, mint leaves and lime juice. Season with salt and pepper to taste.
Step 6:
When you’re ready to cook the chicken thighs, barbecue or grill them on a medium-high heat. They will need at least 5 minutes on each side, depending on their thickness. Remove from heat and leave to rest, covered with foil, for a further 5 to 10 minutes before serving.
Step 7:
Serve the chicken over rice (coconut rice is delicious here!) with a good helping of the salsa.
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