Jerk Spiced Chicken With Charred Pineapple Salsa Recipes

JERK CHICKEN RECIPE (BEST MARINADE)

Jerk Chicken Recipe (Best Marinade) image

This Easy Jerk Chicken recipe is so flavorful! Succulent grilled chicken, seasoned with the best homemade jerk marinade - so good!

Provided by Becky Hardin

Time 8h25m

Number Of Ingredients 21

Ingredients

2 green onions (roughly chopped)
1/2 onion (roughly chopped)
2 Scotch bonnet or habanero peppers*
1 small knob fresh ginger (peeled)
3 garlic cloves
1 teaspoon dried thyme
1/2 tablespoon ground allspice
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar (or any vinegar)
Juice of 1 lime
2 pounds chicken breasts or thighs
2 cups diced pineapple (fresh is best but any will do)
1 jalapeno (diced)
1/4 red onion (finely diced)
juice from one lime
2 tablespoons cilantro (chopped)
pinch salt

Steps:

Place all the ingredients, except the chicken, in a food processor or blender. Pulse/blend until the mixture is mostly smooth. Place the chicken in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate at least 1 hour or up to overnight, which will bring out the best flavor.
Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total, flipping halfway through.
Stir together all ingredients for the pineapple salsa. Keep in the fridge until ready to serve. Spoon over chicken and enjoy.

CHICKEN WITH JERK SAUCE AND COOL PINEAPPLE SALSA

Chicken with Jerk Sauce and Cool Pineapple Salsa image

Provided by Ellie Krieger

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon honey
1 tablespoon lime juice
1 cup finely diced pineapple
1/3 cup finely diced, seeded English cucumber
1 tablespoon chopped fresh mint leaves
4 teaspoons olive oil, divided
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
1 cup chopped scallions (about 6 scallions)
1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)
1 clove garlic, minced
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
1 teaspoon allspice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice

Steps:

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
Serve with the pineapple salsa.

Nutrition Facts : Calories 265 calorie, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 15 grams, Protein 35 grams

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Jamaican Jerk Chicken With Pineapple Salsa image

Make and share this Jamaican Jerk Chicken With Pineapple Salsa recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts
1 tablespoon olive oil
1/2 lemon, juice of
4 teaspoons caribbean jerk seasoning
2 tablespoons light soy sauce
1 tablespoon honey
pineapple chunk, diced
1/2 red pepper, diced
1/2 red onion, finely diced
1/2 lemon, juice of
1 teaspoon cilantro, chopped
1 teaspoon olive oil
salt and black pepper

Steps:

Pre-heat the oven to 425°F
Score the flesh of the chicken and place in a shallow dish.
Mix together the remaining ingredients and pour over the chicken.
Cover and refrigerate. Leave to marinade for at least 30 minutes.
Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
Serve the chicken with the salsa and rice.

Nutrition Facts : Calories 323.1, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 595.3, Carbohydrate 8.1, Fiber 0.6, Sugar 6, Protein 31.5

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