Prep 25 mins
Cook 40 mins
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
- 78.07 ml red onion, chopped
- 4 green onions, green and white parts chopped
- 118.29 ml olive oil
- 118.29 ml water
- 2 limes, juice of
- 59.14 ml soy sauce
- 1-1 scotch bonnet pepper, stemmed, seeded, and chopped (more or less to taste)
- 3 large garlic cloves, coarsely chopped
- 236.59 ml ketchup
- 29.58 ml allspice
- 4.92 ml nutmeg
- 4.92 ml cinnamon
- 29.58 ml ground ginger
- 4.92 ml dried thyme
- 4 (453.59-680.38 g) bone-in skinless chicken breasts
- 236.59 ml fresh pineapple, chopped
- 236.59 ml fresh mango, chopped
- 29.58 ml red onions, chopped
- 14.79 ml jalapeno, minced (more or less to taste)
- 59.14 ml fresh cilantro, chopped
- 59.14 ml lime juice
- 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.
- Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
- Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
- Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
- Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
- Remove the chicken from the bag and move to the prepared grill rack over direct heat.
- 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 160ºF.
- Remove the chicken from the grill and let stand for 10 minutes, covered.
- 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.
- Remove to a bowl, season with salt and pepper, and set aside.
- Serve each breast topped with a generous portion of salsa. Enjoy!
FANTASTIC.........I prepared this as written....except I only used a small piece of scotch bonnet. I served it with coconut rice and fresh asparagus and of course the delicious salsa. WOW what a great meal....Thank You
I only used the salsa in this recipe and used a different jerk marinade for my chicken (wanted to avoid the corn syrup of the ketchup). That said, the salsa perfectly complimented the spiciness of my chicken, although I may have used a bit too much jalapeno in mine, but that was my fault. Only difference I'll make next time is to cut the fruit by hand as opposed to using a processor. I just think they salsa would be better suited diced that processed.
Very good chicken. I made half a recipe and it was very good. I was short on allspice but made as written. Very easy to do as I cooked it in the oven to 160 deg. Served with Coconut Mango Rice and for dessert Mango Mojito Pie. Great meal with lots of leftovers.