In Jamaica, jerk paste is traditionally used to marinate barbecued chicken or pork. The recipe here uses chicken breast, but chicken pieces such as drumsticks and thighs work just as well, as do pork ribs. The secret to success is in the marinating: the longer the better. The blend of spices is so invigorating to the taste buds it’s quite addictive—no fingers in the jar now! The smell of the meat when it is cooking is evocative of the finished product. When it is done, it will surely be eaten at once. The pineapple salsa supplies a fresh, zingy flavor that complements the fiery paste.
– 4 boneless chicken breast halves.
– 4 tbsp jerk paste (see below).
– For the jerk paste.
– 5 jalapeño chilies, seeded and finely chopped.
– 2 tbsp ground allspice.
– 1 tbsp ground cinnamon.
– 1 tbsp ground nutmeg.
– juice of 3 limes.
– 1 onion, finely chopped.
– finely grated zest of 2 oranges.
– ½ tbsp tamarind paste.
– For the pineapple salsa.
– ¼ fresh pineapple, peeled and cut into ½in (1cm) dice.
– 1 crisp green apple, cored and diced.
– ½ bunch of fresh cilantro.
– 1 fresh red jalapeño or serrano chili, seeded and diced.
– juice of 2 limes.
– 1 small red onion, diced.
– pinch of sea salt.
– freshly ground black pepper.
Step 2: When you are ready to cook, prepare the pineapple salsa by combining all the ingredients in a medium bowl. Set aside until ready to use.
Step 3: Heat an outdoor grill until hot. Grill the chicken on both sides until white throughout but still juicy. Serve with the pineapple salsa.