Jamaican Style Jerk Chicken with Pineapple & Mango Salsa

These hot summer days and balmy nights are exactly what I crave for most of the year. I truly can’t get enough of this weather and I just want to be outside soaking it all up in every way – at the beach, on the farm, out for dinner or sitting on the verandah in our backyard, I just love it. So I can’t think of a better way to welcome in the new year than sitting around a table with my family in our garden and tucking into this delicious Jerk Chicken cooked over coals, or in the oven, with a fresh Pineapple & Mango Salsa and some Steamed Corn on the Cob with Maple Chipotle Butter on the side. The only other thing I need is an icy cold beer (or champagne) and I’m all set to enjoy my night and wish everyone the happiest year yet. Thanks to you all, my Insta friends, for allowing me to indulge in all things food with you. What a pleasure it is 


2 shallots, peeled
2 long red chillies, deseeded
3 cloves garlic
2 tsp ground allspice
½ tsp ground nutmeg
2 tsp ground black pepper
1 tsp dried thyme
1 tsp salt
⅓ cup soy sauce
2 tbs brown sugar
6 chicken marylands, halved through the joint
2 tbs olive oil

Pineapple & Mango Salsa
½ fresh pineapple, peeled & finely diced
1 mango, finely diced
¼ red onion, finely diced
1 jalapeno chilli, deseeded & finely chopped
2 tbs lime juice, plus extra to serve
6 sprigs fresh coriander, finely chopped, plus extra to serve

Place the shallots, chillies, garlic, allspice, nutmeg, pepper, thyme, salt, soy sauce and brown sugar in a small food processor and blend until smooth. Pour into a large bowl. Add the chicken pieces and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 4 hours or preferably overnight.

Preheat oven to 200°C Fan Assist.

Line a large baking tray with baking paper. Remove chicken from marinade, allowing excess marinade to drip off, and place on the tray skin-side up. Drizzle with oil and roast on the second shelf for 30 minutes until tender and the skin is blackened in parts.

Meanwhile, to make the salsa, combine all the ingredients in a bowl and set aside. Season with salt.

Serve the chicken piled up on a platter with salsa on the side with extra lime and coriander on top.

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