Photo: Chicken with Jerk Sauce and Cool Pineapple Salsa Recipe
Ingredients
For the salsa:
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 cup finely diced pineapple
- 1/3 cup finely diced, seeded English cucumber
- 1 tablespoon chopped fresh mint leaves
For the chicken:
- 4 teaspoons olive oil, divided
- 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
- 1 cup chopped scallions (about 6 scallions)
- 1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
- 1 teaspoon allspice
- 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
- 1/2 cup low-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
Directions
For the salsa:
In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.
For the chicken:
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.
Serve with the pineapple salsa.
Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 1/3 cup of salsa)
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By LNZ81986
Round Lake Beac...
on January 15, 2012
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Eh - just alright. I've made this recipe twice. The first time I followed the recipe to the tee. The second time I cut the chicken in chunks after it was cooked and then tossed it in the sauce and for some reason it tasted slightly better. Just lacked that true jerk flavor.
By bvisailor
Charlotte, NC
on February 23, 2011
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Good flavor but NOOOO heat! I marinated the chicken first & it came out very tender with really good flavor, but I expected it to be hot with the scotch bonnet pepper in there and it wasn't AT ALL. This made the salsa, which was good, a little pointless, as the cool salsa would have been a nice balance to the spicy jerk-like chicken. Good, but nothing like Jerk except for the allspice.
By soniawelch_13075249
Sacramento, 43
on September 13, 2010
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Receipe lacks the intensity of an original jerk dish...recommend marinading chicken for a few hours...more spices required
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