Jerk Chicken & Island Salad

Mercinth Pearce
Servings: 4 to 6
2+ hr

The flavors in this grilled chicken will make you feel like your relaxing on the beach!

  • Ingredients
  • step-by-step directions
Jerk Chicken & Island Salad
  • 1 whole chicken (3-4 pounds, halved, backbone removed)
  • kosher salt (to taste)
  • For the Marinade
  • 7 scotch bonnet chiles (stemmed)
  • 1 medium onion (peeled and diced)
  • 1 bunch scallions (chopped)
  • 1 shallot (chopped)
  • 1 bunch parsley (chopped)
  • 4 cloves garlic (peeled and roughly chopped)
  • 2 tablespoons fresh thyme leaves
  • 1 3- inch piece ginger (peeled and roughly chopped)
  • 2 teaspoons allspice
  • 1/2 teaspoon fresh nutmeg (grated)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 cup lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • kosher salt and freshly ground black pepper (to taste)
For the Salad
  • 1 Haitian mango (peeled and medium diced)
  • 1/4 cup red onion (peeled and chopped)
  • 1/2 cup pineapple (medium diced)
  • 1/2 bunch cilantro (roughly chopped)
  • 1/2 lime (juiced)
  • For the Chicken: in the bowl of a food processor, add the chiles, onion, scallions, shallot, parsley, garlic, and thyme in a food processor and pulse to combine. Add ginger, allspice, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar and mix to combine. Remove to a bowl. Set aside 1/4 cup marinade and reserve.
  • Place chicken in baking dish. Rub the chicken with the marinade, cover with plastic and refrigerate overnight.
  • Remove the chicken from the refrigerator and allow to come to room temperature for 30 minutes. Meanwhile, preheat grill to medium-high heat.
  • Place chicken on the grill and cook until charred and cooked through, about 20-25 minutes per side or until a meat thermometer registers 165ºF. Remove from the grill and keep warm. Roughly chop meat on the bone.
  • Place chopped chicken on the hot grill with some more reserved marinade and grill until charred. Serve with salad.
  • For the Salad: in a large bowl add the mango, red onion, pineapple, cilantro and lime and toss to combine. Serve with the chicken.
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