Ingredients
-
1/3
-
4
-
1/2
-
1/2
-
2
-
1/4
-
1/2 - 1
-
3
-
1
-
2
-
1
-
1
-
2
-
1
-
4
Directions
Taxi Stand Jerk Chicken With Pineapple Mango Salsa,This recipe for jerk sauce is courtesy of Ray’s Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It’s fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D,This was fabulous! It looks pretty involved, but it’s really very simple to prepare. I love that the chicken is sitting in the marinade and just ready to throw on the grill at dinner time. All I had to do was to make the salsa. I ended up chopping the fruits by hand, because we like a chunky salsa. The flavors on the chicken and the complementing salsa are excellent. Next time, I will cut the marinade ingredients in half for 4 chicken breasts. Made for the Soup-A-Stars during ZWT9
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Steps
|
1
Done
|
In a Food Processor or Blender, Combine the Red Onions, Green Onions, Oil, Water, Lime Juice, Soy Sauce, Scotch Bonnet Chiles, Garlic, Ketchup, Allspice, Nutmeg, Cinnamon, Ginger, and Thyme and Process Until a Smooth Paste Forms. Set Aside. |
|
2
Done
|
Wash the Chicken Breasts and Pat Dry. Using Rubber Gloves Cover Each Breast With the Jerk Paste. |
|
3
Done
|
Place the Chicken in a Zip Lock Plastic Bag and Refrigerate For 4 to 8 Hours. |
|
4
Done
|
Prepare a Charcoal or Gas Barbecue For Indirect Grilling, Placing a Drip Pan Under the Cool Side of the Grill Rack. Preheat to 350f. |
|
5
Done
|
Make Sure the Grill Rack Is Clean and Oil It Thoroughly With Nonstick Cooking Spray. |
|
6
Done
|
Remove the Chicken from the Bag and Move to the Prepared Grill Rack Over Direct Heat. |
|
7
Done
|
Cook For 5 Minutes Per Side, Then Move the Chicken to the Cool Side of the Grill and Cook For 10 to 15 Minutes Longer Per Side, Until the Internal Temperature Reaches 160f. |
|
8
Done
|
Remove the Chicken from the Grill and Let Stand For 10 Minutes, Covered. |
|
9
Done
|
Meanwhile, Prepare the Salsa by Combining the Pineapple, Mango, Red Onion, Jalapeno, Cilantro, and Lime Juice in a Food Processor and Pulsing 3 or 4 Times Until the Ingredients Are Chopped, but Still Chunky. |
|
10
Done
|
Remove to a Bowl, Season With Salt and Pepper, and Set Aside. |
|
11
Done
|
Serve Each Breast Topped With a Generous Portion of Salsa. Enjoy! |
