Jerk chicken with pineapple salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 303, total fat 14 G., saturated fats 3 G., proteins 14 G., carbohydrates 29 G., fiber 1 G., cholesterol 39 mg, sodium 349 mg, sugar 7 G.

Cooking delicious, spicy grilled chicken is much easier when using Jamaican jerk sauce. Grilling over indirect heat on an outdoor grill ensures the chicken breast stays juicy on the inside and doesn't burn on the outside prematurely. For a beautiful crust, place it over direct heat for a few minutes before removing from the grill. Serve jerk chicken Caribbean-style with steamed rice and a sweet and tart pineapple salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken breast halves with skin and bones (220 g each)
1 and 1/4 tbsp. Jamaican jerk sauce
4 cups coleslaw mix
2 tablespoons mayonnaise
2 tbsp toasted salted cashews, chopped
2 tbsp chopped cilantro leaves
Juice of half a lemon
A quarter of a pineapple, diced (remove the core)
2 cups hot white rice, for serving
Vegetable oil to grease the grill grate

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, Pineapple, cashew nuts, white cabbage, lemon juice

Cooking the dish according to the recipe:

Preheat your outdoor grill by setting up direct and indirect heat zones.
Brush the grill grate with vegetable oil. Season the chicken with salt and black pepper. Grill over direct heat until golden brown and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup Jamaican jerk sauce and toss to coat evenly.

Return the chicken to the grill over indirect heat, cover, and cook, basting once with the remaining sauce, until the internal temperature reaches 165°F (74°C), 25 to 30 minutes. Transfer the chicken back to the grill, skin side down, and cook until lightly charred, about 5 minutes.
Meanwhile, in another large bowl, combine the cabbage mixture, mayonnaise, cashews, cilantro, lemon juice, and pineapple. Season with salt and pepper to taste and stir.
Serve jerk chicken with pineapple-cabbage salad and warm rice.

Categories:

recipe / Backyard Recipes / Summer dishes / Calorie content of prepared meals / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled poultry / Food Network - recipes / Caribbean cuisine / Jamaican cuisine