JAMAICAN STYLE BARBEQUE CHICKEN WITH A FRESH PINEAPPLE SALSA
Ingredients
1 chicken breast per person
2 teaspoons aromatic Jamaican seasoning
4 tablespoons of Jamaican jerk paste
PINEAPPLE SALSA
1/2 a pineapple diced into 1cm chunks
1 diced crisp green apple
1/2 bunch of fresh coriander
1 fresh red chilli de-seeded and finely chopped
juice of 2 limes
2 tomatoes skinned, deseeded and diced
3 spring onions finely sliced
pinch of sea salt
freshly ground black pepper
JERK PASTE
3 deseeded and finely chopped scotch bonnet chillies or long red chillies
2 tablespoons of ground allspice
1 tablespoon of ground cinnamon
1 tablespoon of aromatic Gregg’s Jamaican seasoning
3 limes juiced
1 finely chopped onion
2 cloves garlic peeled and finely chopped
zest and juice of two oranges
1/2 tablespoon of tamarind paste
Description
The key to cooking meat like this that has been marinated is to cook it slowly, turning the meat regularly so that the marinade caramelises slowly, as opposed to catching and scorching.
Method
PINEAPPLE SALSA
Combine the pineapple salsa ingredients together.
JERK PASTE
Puree all ingredients and keep the paste in a tightly sealed jar in the fridge. This paste is traditionally used to marinate barbeque chicken or pork. The blend of spices is very moreish, and so invigorating to the taste buds it’s quite addictive – no fingers in the jar now!
Season the chicken with the aromatic Jamaican seasoning and marinate the chicken in the jerk paste for 3 –4 hours.
Pre heat the barbeque. Season the meat with salt and freshly ground black pepper and grill the meat until tender, and serve it with either the pineapple or peach salsa.
Categories
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