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Photo of Baked jerk spiced chicken with pineapple salsa by WW

Baked jerk spiced chicken with pineapple salsa

8
Points®
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
Liven up your party with this spicy Jamaican chicken teamed with a cool tropical salsa. Cue the reggae music!

Ingredients

Skinless maryland chicken

540 g, trimmed servings (Buy 4x350g)

Green shallot(s)

4 individual, chopped

Garlic

2 clove(s), quartered

Pepper

2 tsp

Ground allspice

2 tsp

Dried chilli flakes

½ tsp

Fresh thyme

2 tbs

Honey

2 tbs

Olive oil

1½ tbs

Pineapple

315 g, (equal to 1/4 of a medium 1.25kg pineapple)

Red capsicum

½ medium, finely chopped

Fresh coriander

⅓ cup(s), leaves, coarsely chopped

Lime juice

1 tbs

Instructions

  1. 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).
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Steamed zucchini, plus steamed brown rice.TIP: You can marinate the chicken for 3 hours if time is limited.

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