Jamaican Style Jerk Chicken with Pineapple & Mango Salsa
2 shallots, peeled
2 long red chillies, deseeded
3 cloves garlic
2 tsp ground allspice
½ tsp ground nutmeg
2 tsp ground black pepper
1 tsp dried thyme
1 tsp salt
⅓ cup soy sauce
2 tbs brown sugar
6 chicken marylands, halved through the joint
2 tbs olive oil
Pineapple & Mango Salsa
½ fresh pineapple, peeled & finely diced
1 mango, finely diced
¼ red onion, finely diced
1 jalapeno chilli, deseeded & finely chopped
2 tbs lime juice, plus extra to serve
6 sprigs fresh coriander, finely chopped, plus extra to serve
Place the shallots, chillies, garlic, allspice, nutmeg, pepper, thyme, salt, soy sauce and brown sugar in a small food processor and blend until smooth. Pour into a large bowl. Add the chicken pieces and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 4 hours or preferably overnight.
Preheat oven to 200°C Fan Assist.
Line a large baking tray with baking paper. Remove chicken from marinade, allowing excess marinade to drip off, and place on the tray skin-side up. Drizzle with oil and roast on the second shelf for 30 minutes until tender and the skin is blackened in parts.
Meanwhile, to make the salsa, combine all the ingredients in a bowl and set aside. Season with salt.
Serve the chicken piled up on a platter with salsa on the side with extra lime and coriander on top.
Fantastic served up also with our Steamed Corn on the Cob with Maple Chipotle Butter (pictured).
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
