Jerk Chicken with Pineapple Salsa

Made with Cabajan Kitchen Jerk Seasoning.

Serves: 4
Prep: 15 minutes
Marinate: 30 minutes
Cook: 20–25 minutes

Chicken

  • 1½ lb boneless, skinless chicken thighs
  • 1 tbsp Cabajan Kitchen Jerk Seasoning
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp brown sugar

Salsa

  • 1 cup finely diced pineapple
  • ¼ cup finely diced red bell pepper
  • 2 tbsp finely diced red onion
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro or parsley

Directions

  1. Mix seasoning, oil, lime juice and sugar. Coat chicken; refrigerate for 30 minutes or up to 8 hours.
  2. Heat oven to 425°F (220°C). Place chicken in one layer on a lined baking tray.
  3. Bake 20–25 minutes, until the thickest part reaches 165°F (74°C).
  4. Mix all salsa ingredients. Rest chicken 5 minutes, then top with salsa.

Serve

Serve with rice and peas or coconut rice.

Taste before adding salt; the seasoning already contain salt.