Ingredients
- For the Jerk Chicken:
- 600g skinless chicken thigh fillets
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 5g garlic, minced
- 5g ginger, minced
- 2 tsp jerk seasoning
- 1 tsp thyme
- For the Pineapple Salsa:
- 300g fresh pineapple, diced
- 1 small red pepper, diced
- 1 spring onion, finely diced
- 1/2 red chilli pepper, seeds removed and finely diced (optional)
- 1 lime, juiced
- Handful fresh coriander, chopped
- Salt to taste
Instructions
In a medium-sized bowl, combine olive oil, apple cider vinegar, soy sauce, lemon juice, minced garlic, minced ginger, jerk seasoning and thyme.
Mix well to form a marinade.
Place the chicken breasts into the bowl and ensure each piece is well coated in the marinade. Pop it into the fridge and refrigerate for at least 2 hours, or ideally overnight, to let the flavours meld.
Preheat your BBQ or griddle pan on a high heat.
Remove the chicken from the marinade bbq or griddle fry for around 10-15 minutes until the chicken is cooked through (this is an internal temperature of 74o Celsius)
While the chicken is cooking, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, red pepper, spring onion, chilli pepper (if using), chopped coriander, and lime juice. Season with salt to taste and mix well. Cover and refrigerate until ready to serve.
Once the chicken is fully cooked, remove it from the bbq or griddle pan and let it rest for a few minutes. Serve the jerk chicken with a generous helping of pineapple salsa on top.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Cuisine: Jamaican
Nutrition
- Serving Size: 1
- Calories: 342
- Fat: 18g
- Carbohydrates: 15g
- Protein: 30g
