Contributing Culinary Author – Original recipe from Dave Dewitt, Publisher Fiery Food & Barbecue Magazine, modified slightly for volume and a twist on the grilling technique by Bren Ankrum – Culinary editor
Knife and cutting board, charcoal or gas grill, tin foil, large mixing bowl(s), food processor, marinating bag or container.
1/3 cup coarsely chopped shallot
½ cup olive oil
½ cup water
Juice of 2 limes
¼ cup soy sauce
½ to 1 Scotch bonnet chile, stemmed, seeded, and chopped (use more for added heat)
3 large cloves garlic, coarsely chopped
1 cup ketchup
2 tbsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp ground ginger
1 tsp dried thyme
20 bone-in chicken thighs or legs, or 12 skinless chicken breasts
Calories: 330, Fat: 11 gm, Cholesterol: 131 mg, Carbohydrates: 5.5 gm, Sodium: 402 mg., Protein: 50 gm.
2 cup chopped fresh pineapple
2 cup chopped fresh mango
4 tbsp. chopped sweet onion
2 tbsp. minced jalapeno
1/2 cup chopped fresh cilantro
1/2 freshly squeezed lime juice
Freshly ground black pepper
In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger and thyme; 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 re-sealable plastic bag and refrigerate for 4-8 hours.
Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat grill to 350 degrees. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.
Remove the chicken from the bag and transfer to the prepared grill rack covered with tin foil, over direct heat. (Using the tin foil reduces fat and sauce dripping onto the open flame and burning creating smoke. See Minimizing Carcinogens when Grilling) Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10-15 minutes longer per side, until the internal temperature reaches 160 degrees. Remove the chicken from the grill and let stand, covered, for 10 minutes.
Meanwhile, prepare the salsa by combining the pineapple, mango, onion, jalapeno, cilantro and lime juice in a food processor and pulsing 3-4 times until the ingredients are chopped, but still chunky. Pour into a bowl, season with salt and pepper, and set aside.
Serve each breast topped with a generous portion of salsa.
Calories: 28, Fat: 0.1 gm, Cholesterol: 0 mg, Carbohydrates: 7.3 gm, Sodium: 19 mg., Protein: .4 gm.