Tips for Experienced Cooks
For an added layer of flavor, consider making your own jerk seasoning blend; this allows for customization to preferred spice levels and guarantees the freshest flavor. Additionally, lightly oiling the grill grates before cooking can prevent sticking and help achieve those professional grill marks. Experiment with the salsa by adding mango or avocado for more complexity in flavor and texture.
Step 1: Prepare the marinade
In a large bowl, whisk together the following ingredients:
- 1/4 cup olive oil
- 2 tablespoons jerk seasoning
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Step 2: Marinate the chicken
Add the chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- 4 boneless, skinless chicken breasts
Step 3: Grill the chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 6-7 minutes per side or until cooked through and no longer pink in the center.
Step 4: Prepare the pineapple salsa
While the chicken is cooking, combine the following ingredients in a bowl:
- 1 cup diced pineapple
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, finely chopped
- 1/4 cup chopped cilantro
- Juice of 1 lime
Step 5: Serve
Serve the grilled chicken with the pineapple salsa spooned over the top.
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 1 whole pineapple
- 1 whole red bell pepper
- 1/2 whole red onion
- 1 whole jalapeno pepper
- 1/4 cup cilantro
- 2 tablespoons lime juice
Pantry Items
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Seasonings & Spices
- 3 tablespoons jerk seasoning
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt