Ingredients
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1/3 cup red onion, chopped
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4 green onions, green and white parts chopped
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1/2 cup olive oil
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1/2 cup water
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1/4 cup soy sauce
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1/2-1 scotch bonnet pepper, stemmed, seeded, and chopped (more or less to taste)
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3 large garlic cloves, coarsely chopped
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1 cup ketchup
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2 tablespoons allspice
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1 teaspoon nutmeg
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1 teaspoon cinnamon
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2 tablespoons ground ginger
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1 teaspoon dried thyme
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1 cup fresh pineapple, chopped
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1 cup fresh mango, chopped
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1 tablespoon jalapeno, minced (more or less to taste)
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1/4 cup fresh cilantro, chopped
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1/4 cup lime juice
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salt
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pepper
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2 tablespoons red onions, chopped
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2 limes, juice of
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4 (4 -6 ounce) bone-in skinless chicken breasts
Instructions
- In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
- Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
- Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
- Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
- Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
- Remove the chicken from the bag and move to the prepared grill rack over direct heat.
- Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
- Remove the chicken from the grill and let stand for 10 minutes, covered.
- Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
- Remove to a bowl, season with salt and pepper, and set aside.
- Serve each breast topped with a generous portion of salsa. Enjoy!