North Northamptonshire based food blogger who is obsessed with good food and proper cooking. I'm part of the Midlands Blogging team for the BBC Good Food Shows. This is where I share my own recipes and carry out recipe development and product reviews for brands, including food and wines. Please contact me using the link below.

Monday, 10 February 2014

Jerk Chicken with a Pineapple Salsa

Make this as hot or as mild as you like by adjusting the seasoning.  Enjoy with the hot pineapple salsa and a fresh, crisp salad.  Also great with some proper, crispy chips (sprinkled with sea salt) for an extra special treat!

For the Salsa
175g Fresh Pineapple (tinned and drained if you can't get fresh)
4 Spring Onions, chopped
50g Red Pepper, chopped
5mm piece root Ginger, grated
15ml Cider vinegar
15ml Soft brown sugar
60ml Barbeque sauce
Jerk Chicken
4 Chicken breasts, boned and skinned
60ml Rapeseed oil
30ml Lemon juice
15ml Jamaican Jerk / Cajun seasoning (adjust to taste)

1. Preheat your grill to a medium/hot setting.
2. To make your salsa, into a saucepan place all of your ingredients and warm through over a gentle heat.
3. Make 2/3 incisions into the chicken breasts with a sharp knife and rub all over with 30ml of the oil.
4. Sprinkle over the Jamaican Jerk/Cajun seasoning.
5. Mix the remaining 30ml oil with the lemon juice to use as a baste for the chicken breasts.
6. Grill the chicken breasts, seasoning side up for 4-5 minutes.
7. Baste occasionally with the oil and lemon juice mixture.
8. Turn over the chicken and grill for 3-4 minutes on the other side.
9. Turn over the chicken breasts back over to the seasoning side up, baste with the remaining baste and turn up the grill to the highest setting.
10. Grill for 5 minutes until crisp and dark in colour.
11. Serve with some of the warm pineapple salsa.

For the chicken breasts, if you prefer, you can either
a) Fry strips of the seasoned chicken for 8-10 minutes, or
b) Baste, season and cook the whole chicken breasts for 15 minutes at 190°C
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