I’m so happy to share this delightfully summery recipe with you today from Cooking Light!
I will forever stand by my declaration that summer food truly is the best food! Sure, big warm pots of soup soups, hearty stews, and casseroles will always be comforting in the winter, and pumpkins and apples are the delight of fall, but nothing beats fresh produce and cooking on the grill.
Give me plump tomatoes, succulent ears of sweet corn, big sweet watermelons, fragrant peaches, and handfuls of fresh herbs and I am a happy gal.
This Jerk Chicken with Grilled Pineapple Salsa is the perfect summer recipe. Plus, it is so easy.
The first step is to prepare the Jerk Marinade. The easiest way to do so is to toss all of the ingredients in a mini food processor and blend until smooth.
Please don’t be afraid of the lengthy ingredient list. There is some wiggle room. I subbed jalapeno for habanero. Make it as hot – or not – as you’d like by adding more or less habanero (or pepper of your choice.) (And of course I recommend gloves while handling peppers!) If you need to skip an ingredient in the marinade, I’m pretty confident you’ll still have a delicious end result. The only ingredient I would not skip is the lime juice – the acid will aid in tenderizing the chicken as it marinates.
Once your marinade is ready, place it in a zip-top bag with four boneless skinless chicken breast halves and let marinate for one hour in the fridge.
Near the end of that hour, you can get started on the pineapple salsa. Grill two one-inch thick slices of pineapple for about 5-6 minutes, until lightly charred on both sides.
Remove the pineapple from the grill and let it cool while you prepare the other salsa ingredients, including sliced scallions, chopped red bell pepper, lime juice, olive oil, and a little salt. Then, chop the pineapple, add to the salsa, and toss to combine. Done and done!
Now all that’s left to do is grill the chicken. Remove the chicken from the marinade and discard any remaining marinade. Lightly season chicken with salt before grilling for about 5 minutes on each side, until done. (We grilled a few extra chicken breast halves [sans jerk marinade] for meals later in the week while we had the grill fired up.)
Once the chicken is cooked through, let rest for 5 minutes, then slice, and top with pineapple salsa.
Nom nom! I am absolutely crazy about this recipe. The jerk marinade is so very flavorful and produced deliciously juicy chicken breasts. Cannot wait to make this again!
Jerk Chicken with Grilled Pineapple Salsa
Recipe from Cooking Light
- 1 1/3 cups sliced green onions, divided
- 3 tablespoons fresh lime juice, divided
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons dark brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 1/4 teaspoons ground allspice
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, crushed
- 2 bay leaves, finely crumbled
- 1 small habanero pepper, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 (1-inch) slices fresh pineapple
- Cooking spray
- 1/2 cup diced red bell pepper
- 3/4 teaspoon kosher salt, divided
- Place 1 cup sliced onions, 2 tablespoons lime juice, 2 tablespoons olive oil, sugar, and next 8 ingredients (through habanero pepper) in a mini food processor; process until almost smooth. Pour mixture into a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 1 hour, turning occasionally.
- Preheat grill to medium-high heat.
- Remove chicken from bag; discard marinade. Let chicken stand at room temperature 20 minutes.
- Place pineapple on grill rack coated with cooking spray; grill pineapple 6 minutes, turning once. Cool 5 minutes. Chop pineapple; place in a medium bowl. Add remaining 1/3 cup onions, remaining 1 tablespoon lime juice, remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.
- Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken on grill rack; grill chicken 5 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken into slices. Serve with pineapple salsa.
My Rating: 9/10 noms