Wednesday, August 11, 2010

Jamaican Jerk Chicken with Tropical Fruit Salsa



Marinade:
1/3 Cup chopped Green Onion
1/4 Cup fresh squeezed Lime Juice
2 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 Tbsp Liquid Honey
1 Tbsp grated Ginger Root (I used dried)
2 tsp minced Garlic
2 Jalapeno Peppers, seeded and minced
2 tsp ground Allspice
1 tsp each dried Thyme, Salt, and Black Pepper
1/2 tsp ground Cinnamon and ground Nutmeg

12 Boneless, Skinless Chicken Thighs (about 2 1/4 lbs) 

Salsa: 
1 Cup diced Pineapple
1 Cup diced Mango
1/4 Cup each minced Red Onion, and minced Red Bell Pepper
1 Tbsp minced Fresh Cilantro
1 Tbsp fresh Lime Juice
1 tsp granulated Sugar
1/4 tsp Salt


- Whisk together all marinade ingredients in medium bowl. Place Chicken thighs in large, heavy-duty resealable plastic bag. Add Marinade and seal bag. Turn bag several times to coat Chicken and Marinade overnight.
- Preheat grill to medium, remove Chicken from Marinade (discard Marinade) and place on a grill rack coated with cooking spray. Grill for about 15 minutes, turning occasionally. (I cooked in the oven on a baking sheet sprayed with cooking spray at 375* for about 25 minutes) 
- While Chicken is cooking mix all Salsa ingredients together in a medium bowl and cover and refrigerate until ready to use.

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