Jamaican Jerk Chicken with Summer Fruit Salsa
Serves: 4
This the classic dish of the Caribbean, and deservedly so. The zesty spice of the marinade is balanced perfectly with the cool, sweet tones of the salsa.
Ingredients
PreparationIngredients
- 4 boneless, skinless chicken breasts or 6 boneless, skinless thighs Add to list
- 1/4 cup olive oil Add to list
- Juice of 1 lime Add to list
- 1 small onion, coarsely chopped Add to list
- 2 green onions, coarsely chopped Add to list
- 1 jalapeño pepper, seeded and chopped Add to list
- 1 tablespoon grated or minced ginger Add to list
- 2 to 3 cloves garlic, coarsely chopped Add to list
- 1 tablespoon dried thyme Add to list
- 1 tablespoon sugar Add to list
- 1/4 teaspoon ground cinnamon Add to list
- 1/4 teaspoon freshly ground nutmeg Add to list
- Pinch ground cloves Add to list
- 1 teaspoon ground allspice Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon freshly ground black pepper Add to list
Preparation
Place all of the ingredients, except the chicken, in a food processor or blender and puree coarsely. Pierce the chicken with a fork and rub the marinade in thoroughly. Let marinate overnight.
Cook the chicken over a hot grill, 4 to 5 minutes each side. Serve with Summer Fruit Salsa.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on August 11, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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