JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA
Make and share this Jamaican Jerk Chicken With Pineapple Salsa recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 425°F
- Score the flesh of the chicken and place in a shallow dish.
- Mix together the remaining ingredients and pour over the chicken.
- Cover and refrigerate. Leave to marinade for at least 30 minutes.
- Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
- Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
- Serve the chicken with the salsa and rice.
Nutrition Facts : Calories 323.1, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 595.3, Carbohydrate 8.1, Fiber 0.6, Sugar 6, Protein 31.5
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- Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
- While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
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