Caribbean Jerk Chicken with Pineapple Salsa
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Caribbean Jerk Chicken with Pineapple Salsa
Description
This recipe marinates chicken breasts in a blend of olive oil, lime juice, minced garlic, soy sauce, onion powder, nutmeg, allspice, crushed red pepper flakes, and honey. Marinating for 30 minutes infuses the chicken with its characteristic jerk flavoring derived from the balanced warm spices and mild heat. The chicken breasts are pounded to an even thickness of about half an inch for uniform cooking.
After marination, the chicken is grilled or cooked in a skillet over medium heat for 6 to 8 minutes per side until cooked through. The pineapple salsa includes diced pineapple, onion, cilantro, jalapeño (optional), lime juice, honey, and salt, providing a sweet and zesty accompaniment that complements the spiced chicken while balancing the heat.
Serving the chicken alongside white rice is traditional and helps absorb the sauce while rounding out the meal. The salsa can be served chilled or at room temperature. For larger chicken breasts, slicing lengthwise offers an alternative to pounding out the meat thinner.
Ingredients
- 4 chicken breast pounded to even 1/2 inch thickness - see note, boneless skinless
- white rice optional, steamed, for serving
chicken marinade
- ⅓ cup olive oil
- lime juice 2-3 tablespoons, juice of 2 limes
- 2 teaspoons garlic minced
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- ½ teaspoon nutmeg
- 3 teaspoons allspice
- ½ teaspoon red pepper flakes crushed
- 1 tablespoon honey
pineapple salsa
- 1 cup pineapple diced
- ½ onion diced
- cilantro roughly chopped, handful
- 1 jalapeño diced, optional
- lime juice of 1
- 2 teaspoons honey
- salt to taste
Instructions
- In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
- While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
- Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
- Serve chicken with pineapple salsa.
Notes
- For large chicken breasts, you can slice them in half lengthwise instead of pounding to 1/2 inch thickness for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 641mg | 27% |
| Potassium | 539mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 23mg | 26% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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