  Jerk-Light Chicken with Pineapple Salsa from Melissa's Everyday Cooking With Organic Produce by Cathy Thomas recipe printed in the Minneapolis Star Tribune, May 9, 2010 Marinade: • 2 large garlic cloves, chopped • 2 green onions, chopped, including dark green stalks • 2 serrano chiles, unseeded, chopped (I used seeded jalapenos) • 1/8 cup fresh lime juice • 2 tablespoons soy sauce • 1 1/2 tablespoon extra-virgin olive oil • 3/4 teaspoon salt • 1 tablespoon packed dark brown sugar • 1 teaspoon ground allspice • 1/4 teaspoon ground cinnamon Chicken: • 2 1/2 pounds skin-on, bone-in chicken breasts and thighs ( I used a 3 1/2 pound package of bone-in chicken breasts and there was enough marinade to cover all) Salsa: • 1 teaspoon honey • 1 tablespoon fresh lime juice • 1/4 cup peeled, seeded, finely diced cucumber • 1 cup finely diced fresh pineapple • 1 tablespoon fresh mint ( I did not have fresh, so used 1/3 of a tablespoon dried) To Prepare Chicken: Place all marinade ingredients in blender; whirl until smooth. Place chicken in large zipper-style plastic bag with the marinade. Press out air and seal. Refrigerate at least 8 hours or up to 24 hours, turning bag several times to redistribute marinade. To Prepare Salsa: Combine all salsa ingredients in nonreactive container. Gently toss to combine and refrigerate, well sealed, up to 1 hour. To Prepare Chicken: Take chicken out of the refrigerator 30 minutes before cooking. Preheat oven to 400˚F. Arrange chicken in a shallow baking pan; discard marinade. Roast approximately 45 minutes, or until chicken is thoroughly cooked. Serve topped with salsa. YOU MIGHT ALSO LIKE:
3 Comments
5/22/2010 01:46:14 pm
I am so glad I found your site! Great posts and this one is especially useful as I always find myself with a pineapple but no idea on how to use it in a savory way. You are broadening my horizon. Leave a Reply. |
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