Remember that salsa I told you about on Monday? Did you make it yet? It’s good isn’t it?
But you know what tastes even better?
That salsa on top of this chicken!
Have you ever been to Jamaica and had real jerk chicken?
I have and it was delicious!
Jerk chicken has a reputation for being spicy. But don’t fear, my heat sensitive readers! I didn’t find this chicken incredibly spicy. All the spice lives in the ribs and seeds of the jalapeno, and I left those out. Next time I make it, I’m going to try leaving the jalapeno seeds in, or using a hotter pepper. Give that a try if you want to up the heat factor.
This chicken has some great flavor! Maybe not the exact same as the chicken I had in Jamaica, but delicious none the less. Top it with the salsa, and it’s like a flavor explosion in your mouth! And it all looks so pretty too!
Serve on top of a bed of regular or coconut jasmine or basmati rice and you’ve got yourself an awesome Caribbean inspired supper. Ya mon!
Jamaican Jerk Chicken
3-4 green onions, chopped
Juice of 2 limes
2 tbsp olive oil
2 tbsp reduced sodium soy sauce
2 tbsp honey
1 tbsp grated ginger
1 clove garlic, finely grated
2 jalapeno peppers, seeded and finely chopped
2 tsp ground allspice
1 tsp dried thyme
1 tsp pepper
pinch of salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 boneless, skinless chicken breasts.
Put all ingredients except chicken in a blender or food processor and blend until smooth. Put the marinade in a large ziplock bag, add chicken, seal, make sure chicken is coated, and refrigerate overnight.
Heat grill to medium-high heat. Grill chicken until cooked through, flipping once, about 10-15 minutes per side.
Serve chicken on a bed of rice with grilled pineapple salsa.