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Jerk Chicken with Pineapple Salsa

So much flavor in this Jerk Chicken with Pineapple Salsa. The heat of the habaneros is balanced with the oranges in the marinade and the pineapple topping.
Course dinner
Cuisine Caribbean food, Chicken, dinner, Gluten free
Keyword Caribbean food, chicken, gluten free, marinade
Prep Time 20 hours
Cook Time 40 minutes
Total Time 20 hours 40 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 12 Whole Boneless, skinless chicken thighs
  • 1 Tbsp Allspice
  • 2 Whole Scotch Bonnet Peppers
  • 4 Whole Garlic Cloves chopped
  • 2 Inches Fresh Ginger grated
  • 1/2 Whole Lime squeezed
  • 1/2 Whole Orange
  • 3 Sprigs Fresh Thyme
  • 1/2 Bunch Fresh Cilantro
  • 1/4 Cup Gluten free soy sauce
  • 1 Tbsp Black peppercorns
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Ground Cinnamon
  • 2 Tbsp Salt
  • 2 Tbsp Dark Molasses
  • 1/2 Whole Red Onion quartered

Pineapple Salsa

  • 1/2 Whole Pineapple diced
  • 1/4 Whole Green Pepper diced
  • 1/4 Whole Red Pepper diced
  • 1 Whole Shallot diced
  • 2 Tbsp Cilantro rough chop

Instructions

Pineapple Salsa

  • Combine all the ingredients in a bowl and let marinate together for at least 60 minutes.
  • Put allspice, thyme, garlic, scotch bonnets, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, molasses, orange juice and lime juice in a blender and puree until combined.
    Put chicken in a bowl, and cover with the marinate. Refrigerate for at least 2 hours, preferably overnight.
    Remove chicken from the marinate. In a cast iron skillet on medium high heat, add the chicken and brown on both sides - about 2 minutes per side. Put the chicken in a baking dish with the marinate added back.
    Turn oven on to 350 degrees. Put the baking dish in the oven, uncovered. Bake for 45 minutes to 1 hour. Finish the dish under the low broiler for a minute or so to add to the char. Remove and serve with rice and red beans and tostones.
    Enjoy!