Warm spices, a little heat, and sweet pineapple make this an easy dinner for the grill. Lime and ginger brighten the chicken marinade, while a quick fresh salsa adds a cool, juicy finish. Serve with rice or a crunchy cabbage salad.
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Flour & Herbs recipes
Grilled Jerk Chicken with Pineapple-Lime Salsa
30 minutes marinating and 5 minutes resting. By Flour & Herbs.
Directions
- Marinate the chicken. Combine the Jamaican Jerk Spice, oil, 1 tablespoon lime juice, ginger, and garlic in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes, or up to 4 hours.
- Make the salsa. Combine pineapple, red onion, cilantro, and the remaining tablespoon of lime juice. Add a small pinch of salt to taste. Refrigerate until serving.
- Prepare the grill. Preheat the grill to medium-high, about 400°F (200°C), with a cooler area available for indirect cooking. Clean and lightly oil the grates. Lift the chicken from the bowl and discard any leftover raw marinade.
- Grill the chicken. Unfold the thighs and grill for roughly 6–8 minutes per side with the lid closed between turns. Move them to the cooler area if the spices darken too quickly. Continue cooking as needed until the thickest part of every thigh reaches at least 165°F (74°C) on a thermometer.
- Rest and serve. Rest the chicken for 5 minutes, then serve with the cold pineapple salsa. Allow about 20 minutes for grilling, but use the thermometer rather than time alone to judge doneness.
Estimated nutrition: 360 calories per serving (one quarter of the recipe). Includes listed sauces and toppings; excludes optional accompaniments. Actual values vary with brands, trimming, portions, and marinade left behind.
Before you start
Have a clean grill, tongs and a thermometer ready. The recipe includes a 30-minute refrigerated marinade and 5-minute rest; keep raw chicken separate from the fresh salsa.
Cooking tips
Maintain a cooler area on the grill in case the spices darken before the chicken is done. Check each thigh rather than relying on the smallest one as a guide.
Serving ideas and variations
Serve with rice, slaw or grilled corn. Dice pineapple and onion finely so each spoonful of salsa contains a little of everything.
Storage and reheating
Store cooked chicken and salsa separately in the refrigerator within 2 hours. Use chicken within 3 days and salsa within 2 days for best texture. Reheat only the chicken. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Jamaican Jerk Spice
Try a lighter sprinkle on roasted sweet potatoes, shrimp, or pork chops.
Keep cooking: Whipped Ricotta with Warm Herbed Tomatoes.