Baked jerk spiced chicken with pineapple salsa
5
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
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