Baked jerk spiced chicken with pineapple salsa
Skinless maryland chicken
540 g, trimmed servings (Buy 4x350g)
4 individual, chopped
2 clove(s), quartered
Ground all spice
Dried chilli flakes
315 g, (equal to 1/4 of a medium 1.25kg pineapple)
½ medium, finely chopped
⅓ cup(s), leaves, coarsely chopped
- Place chicken in a shallow glass or ceramic dish. Process shallots, garlic, pepper, allspice, chilli, thyme, honey and 1 tablespoon oil in a food processor until smooth. Pour over chicken and turn to coat. Cover and place in fridge overnight (see tip).
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place chicken on prepared tray and spoon over any remaining marinade. Bake for 40 minutes or until browned and cooked through.
- Meanwhile, combine pineapple, capsicum, coriander, juice and remaining oil in a medium bowl. Season salsa with salt and pepper. Serve chicken with salsa and lime wedges.