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FRIDAY NIGHT DINNER jerk-light chicken with pineapple salsa

5/20/2010

3 Comments

 
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                    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.


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3 Comments
Margo link
5/21/2010 12:43:52 am

This looks so delicious and summery! Thank you for adjusting the heat. I'm a lightweight when it comes to anything hot or spicy.

Reply
Claudia link
5/21/2010 12:08:23 pm

This combination is a real winner! We have so many pineapples getting ready to ripen here, so can use all the recipes for them I can get.

Reply
tasteofbeirut link
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.

Reply



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