4 boneless chicken breast halves
4 tbsp jerk paste (see below)
For the jerk paste
5 jalapeño chilies, seeded and
finely chopped
2 tbsp ground allspice
1 tbsp ground cinnamon
1 tbsp ground nutmeg
juice of 3 limes
1 onion, finely chopped
finely grated zest of 2 oranges
½ tbsp tamarind paste
For the pineapple salsa
1⁄4 fresh pineapple, peeled and
cut into ½in (1cm) dice
1 crisp green apple, cored and diced
1⁄2 bunch of fresh cilantro
1 fresh red jalapeño or serrano chili, seeded
and diced
juice of 2 limes
1 small red onion, diced
pinch of sea salt
freshly ground black pepper
1To make the jerk paste, combine all the paste ingredients in a blender or
food processor. Process, pulsing the machine on and off, until a paste
forms. (This paste will keep for 5–7 days stored in a tightly sealed glass jar in
the refrigerator.) Coat each chicken breast with 1 tbsp of the jerk paste, and
marinate in the refrigerator for at least 3–4 hours, preferably overnight.
2When you are ready to cook, prepare the pineapple salsa by combining
all the ingredients in a medium bowl. Set aside until ready to use.
3Heat an outdoor grill until hot. Grill the chicken on both sides until white
throughout but still juicy. Serve with the pineapple salsa. (For variation,
serve with the peach salsa
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