Taxi Stand Jerk Chicken With Pineapple Mango Salsa

Recipe by Sharon123
READY IN: 1hr 5mins




  • 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!