We took a turn to the Caribbean with this recipe for Jerk Chicken with Pineapple-Mango Salsa. The dish requires many ingredients, but the effort was worth it. The jerk seasoning has a deep flavor and the sauce brings the chicken to super tasty level. The brightness of the salsa gives it a summery vibe. I omitted the mango from the salsa, due to my food allergies.
This recipe is based off of the recipe in Jubilee for Jamaican Jerk Ribs. We didn’t want to eat ribs in the sweltering summer heat, so that’s why I adapted the recipe for chicken thighs.
The recipe does call for two ingredients that are not in my usual arsenal: Molasses and scotch bonnet peppers. The molasses was in the syrup aisle in the grocery store. It’s basically sugar in liquid form. If you can’t find scotch bonnet peppers, use jalapenos.
Jamaican Jerk Chicken with Pineapple Mango Salsa
Course: MainCuisine: JamaicanDifficulty: Medium6
servings45
minutes1
hourIngredients
- For the chicken and basting sauce
4 lbs. chicken thighs with skin on and bones in, patted dry
1/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup fresh orange juice
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 to 2 minced Scotch bonnet peppers, to taste
1 cup minced onion
1/2 cup minced green bell pepper
4 garlic cloves, peeled but whole
1/4 cup molasses
1/4 cup soy sauce
Jerk Rub (recipe below)
Pineapple Mango Salsa (recipe below)
Non-stick baking spray such as Pam
- For the jerk rub
1 Tbsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground or freshly grated nutmeg
1 tsp. ground sage
2 Tbsp. garlic powder
4 tsp. salt or to taste
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. smoked paprika
1 Tbsp. olive oil
- For the pineapple-mango salsa
2 cups finely diced pineapple
1 cup chopped fresh mango (Please note: The Jersey Girl omits the mango because she is allergic)
1/4 cup minced red bell pepper
1/4 cup minced red onion
1 Tbsp. chopped fresh cilantro
1/2 hot chile pepper, minced, to taste (Please note: The Jersey girl used a jalapeno)
1 small garlic clove, minced
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 tsp. salt
Directions
- For the jerk rub and chicken thighs
- To make the jerk rub: In a small bowl, combine the allspice, cinnamon, nutmeg, sage, garlic powder, salt, black pepper, cayenne and paprika. Whisk in 1 Tbsp. olive oil.
- Place the chicken thighs on a board and pat dry with paper towels. Use your fingers to press the jerk rub into the chicken thighs to completely coat. Cover and refrigerate for at least one hour or overnight.
- Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil. Spray lightly with non stick baking spray. Place seasoned chicken thighs on the pan. Set aside to come to room temperature for about 15-20 minutes. Roast chicken for 30 minutes.
- Meanwhile, in a blender or a food processor, combine the brown sugar, vinegar, orange juice, lime juice, olive oil, Scotch bonnet pepper, onion, bell pepper, garlic, molasses and soy sauce. Process until smooth. Transfer the mixture to a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the jerk sauce is darkened in color, 10 to 15 minutes.
- After 30 minutes, remove chicken from the oven. Using a basting brush or a spoon, coat the chicken evenly with jerk sauce. There will be jerk sauce remaining in the pan to serve with the finished chicken.
- Return chicken to the oven and roast for 10 minutes more or until chicken is cooked through at 165 degrees Fahrenheit.
- Serve with Pineapple-Mango Salsa and remaining Jerk Sauce.
- For the pineapple-mango salsa
- In a small bowl, combine the pineapple, mango, bell pepper, onion, cilantro, chile pepper and garlic. Stir in the lime juice, oil and salt. Let stand at room temperature for at least 1 hour to allow the flavors to mingle. May be refrigerated, but bring to room temperature to serve.
