Island-Style Jerk Chicken with Tropical Salsa
Experience the vibrant flavors of Jamaica with this Island-Style Jerk Chicken recipe, infused with a fiery jerk sauce that's bursting with aromatic spices and fresh ingredients. The marinade, sourced from Ray's Hideaway Restaurant in Montego Bay, combines the heat of Scotch bonnet peppers with the rich depth of allspice, nutmeg, cinnamon, and ginger. Allow the chicken to marinate for 4-8 hours to ensure each bite is full of flavor. The dish is perfectly complemented by a refreshing tropical salsa made with fresh pineapple, mango, and jalapeño, providing a delightful contrast to the spicy chicken. This dish brings the essence of the Caribbean right to your kitchen and is perfect for gatherings or a special family dinner.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Red onion
1/3 cup (chopped)
Green onions
4 (green and white parts chopped)
Olive oil
1/2 cup (none)
Water
1/2 cup (none)
Limes
2 (juice of)
Soy sauce
1/4 cup (none)
Scotch bonnet pepper
1/2-1 (stemmed, seeded, and chopped)
Garlic cloves
3 large (coarsely chopped)
Ketchup
1 cup (none)
Allspice
2 tablespoons (none)
Nutmeg
1 teaspoon (none)
Cinnamon
1 teaspoon (none)
Ground ginger
2 tablespoons (none)
Dried thyme
1 teaspoon (none)
Bone-in skinless chicken breasts
4 (4-6 ounces each) (none)
Fresh pineapple
1 cup (chopped)
Fresh mango
1 cup (chopped)
Red onion
2 tablespoons (chopped)
Jalapeno
1 tablespoon (minced)
Fresh cilantro
1/4 cup (chopped)
Lime juice
1/4 cup (none)
Salt
to taste (none)
Pepper
to taste (none)
Instructions
1
In a food processor or blender, combine the chopped red onions, green onions, olive oil, water, lime juice, soy sauce, Scotch bonnet pepper, garlic, ketchup, allspice, nutmeg, cinnamon, ground ginger, and dried thyme. Blend until the mixture reaches a smooth paste consistency.
2
Thoroughly wash the chicken breasts and pat them dry. Wearing rubber gloves, generously coat each chicken breast with the prepared jerk paste to ensure a flavorful and spicy exterior.
3
Place the marinated chicken breasts into a ziplock plastic bag, ensuring they are well-covered in the jerk paste. Seal the bag and refrigerate for a minimum of 4 hours, or up to 8 hours for maximum flavor infusion.
4
Prepare your grill for indirect grilling by placing a drip pan under one part of the grill rack, and preheat the grill to a steady temperature of 350°F.
5
Make sure the grill rack is clean before grilling, then oil the rack thoroughly with nonstick cooking spray to prevent sticking.
6
Remove the chicken from the ziplock bag and place it on the grill rack over direct heat. Grill the chicken for 5 minutes on each side to achieve a nice sear.
7
After searing, move the chicken to the cooler side of the grill and continue to cook for another 10 to 15 minutes per side, or until the internal temperature reaches 160°F.
8
Once cooked, remove the chicken from the grill and let it rest covered for 10 minutes to allow the juices to redistribute.
9
While the chicken rests, prepare the tropical salsa by combining chopped pineapple, mango, red onion, minced jalapeño, chopped cilantro, and lime juice in a food processor. Pulse 3-4 times until the mixture is chopped but still retains a chunky texture.
10
Transfer the salsa to a bowl, season with salt and pepper to taste, and set aside.
11
Serve the grilled jerk chicken topped with a generous helping of tropical salsa. Enjoy the taste of paradise!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Island-Style Jerk Chicken?
It is a traditional Jamaican-inspired dish featuring chicken marinated in a fiery, aromatic jerk sauce and served with a refreshing tropical fruit salsa.
Where does the recipe for the jerk sauce originate?
The jerk sauce marinade is sourced from Ray's Hideaway Restaurant in Montego Bay.
How long should the chicken be marinated?
For the best flavor infusion, marinate the chicken for a minimum of 4 hours, or up to 8 hours.
What makes the jerk chicken spicy?
The heat comes primarily from Scotch bonnet peppers, supplemented by aromatic spices like ginger and allspice.
What are the primary spices in the jerk marinade?
The marinade includes allspice, nutmeg, cinnamon, ground ginger, and dried thyme.
How do I prepare the jerk marinade?
Combine red and green onions, olive oil, water, lime juice, soy sauce, Scotch bonnet peppers, garlic, ketchup, and spices in a food processor or blender until smooth.
Why should I wear rubber gloves when handling the jerk paste?
Rubber gloves protect your skin from the intense heat and oils of the Scotch bonnet peppers used in the paste.
What type of chicken is used in this recipe?
The recipe calls for four bone-in skinless chicken breasts, approximately 4-6 ounces each.
How should the grill be set up for this recipe?
The grill should be set up for indirect grilling with a drip pan under one part of the rack, preheated to 350°F.
How do I prevent the chicken from sticking to the grill?
Ensure the grill rack is clean and oil it thoroughly with nonstick cooking spray before placing the chicken on it.
How long should I sear the chicken?
Sear the chicken over direct heat for 5 minutes on each side before moving it to the cooler side of the grill.
What is the total grilling time for the jerk chicken?
After searing for 10 minutes total, the chicken cooks for an additional 20 to 30 minutes over indirect heat.
What internal temperature should the chicken reach?
The chicken is safely cooked when it reaches an internal temperature of 160°F.
Is it necessary to let the chicken rest after grilling?
Yes, letting the chicken rest covered for 10 minutes allows the juices to redistribute, ensuring it remains moist.
What ingredients are in the tropical salsa?
The salsa consists of fresh pineapple, mango, red onion, jalapeño, fresh cilantro, and lime juice.
How is the tropical salsa prepared?
Pulse the salsa ingredients in a food processor 3-4 times until the mixture is chopped but still chunky.
What provides the heat in the tropical salsa?
Minced jalapeño pepper provides a mild spicy kick to the salsa.
How many servings does this recipe provide?
Based on the ingredient list, this recipe provides 4 servings.
What type of onions are used in the jerk paste?
The jerk paste uses both chopped red onions and chopped green onions (both green and white parts).
What liquid components are in the jerk marinade?
The marinade uses olive oil, water, lime juice, and soy sauce.
Can I use a blender to make the salsa?
Yes, a food processor or blender can be used, but you must pulse carefully to maintain a chunky texture.
What role does the tropical salsa play in the dish?
The salsa provides a refreshing, sweet, and tangy contrast to the fiery spices of the jerk chicken.
What type of garlic is required?
The recipe calls for three large garlic cloves, coarsely chopped.
How much soy sauce is in the recipe?
The recipe uses 1/4 cup of soy sauce in the jerk marinade.
Does the recipe use fresh or dried ginger?
The recipe calls for 2 tablespoons of ground ginger.
What is the preparation for the Scotch bonnet peppers?
The peppers should be stemmed, seeded, and chopped before being added to the blender.
How much ketchup is used in the marinade?
One cup of ketchup is included in the jerk paste mixture.
What herbs are used in the salsa?
Fresh chopped cilantro is used to flavor the tropical salsa.
Should the chicken be washed before cooking?
The instructions suggest thoroughly washing the chicken breasts and patting them dry before applying the paste.
Is the salsa seasoned with salt and pepper?
Yes, once the salsa is pulsed, you should season it with salt and pepper to taste.