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Caribbean Jerk Chicken with Pineapple Salsa

🇯🇲 Jamaica

Servings: 4 Prep: 10 minutes Cook: 15 minutes Total: 55 minutes

Ingredients

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/3 cup olive oil
  • juice of 2 limes (2-3 tablespoons)
  • 2 teaspoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon nutmeg
  • 3 teaspoons allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon honey
  • 1 cup diced pineapple
  • 1/2 onion, diced
  • handful cilantro, roughly chopped
  • 1 jalapeno, diced (optional)
  • juice of 1 lime
  • 2 teaspoons honey
  • salt to taste
  • steamed white rice, for serving (optional)

Steps

  1. In a medium bowl, stir together the olive oil, lime juice, garlic, soy sauce, onion powder, nutmeg, allspice, red pepper flakes, and honey to make the marinade.
  2. Add the chicken to the marinade, toss to coat, cover, and chill for 30 minutes.
  3. While the chicken marinates, combine the pineapple, onion, cilantro, jalapeno, lime juice, honey, and salt in a bowl and toss together to make the salsa. For a smoother texture, pulse briefly in a blender or food processor. Chill until ready to use.
  4. Remove the chicken from the marinade and discard the marinade.
  5. Cook the chicken on a preheated grill or skillet over medium heat for 6-8 minutes per side, until cooked through.
  6. Serve the chicken topped with pineapple salsa, with rice on the side if desired.

Notes

Marinating time (about 30 minutes) is not included in prep time listed.

Source: www.lecremedelacrumb.com