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Jerk Chicken Recipe

Posted Jun 17 2011 8:11am

Michael was in London for several days this week and finally came home yesterday afternoon.  I was very flattered when he told me that he missed my home-cooking.

Of course, his sweetness was rewarded with a delicious home-cooked meal in the form of Jerk Chicken with Pineapple Mango Salsa.

FYI- When you make Jerk Chicken and your husband asks what’s for dinner, be sure to clarify by saying, “I’m making a recipe called Jerk Chicken.”

Don’t simply say, “Jerk Chicken.”

Otherwise, his poor little brain may interpret that as, “You jerk. We’re having chicken.”

Not that I am speaking from personal experience or anything…

Jerk Chicken with Pineapple Mango Salsa

(Lightly adapted from The Food You Crave )

Ingredients

For the salsa:

1 tablespoon raw honey
1 tablespoon fresh lime juice
1/2 cup finely diced pineapple
1/2 cup finely diced mango
1/3 cup finely diced cucumber
1 tablespoon chopped fresh mint

For the chicken:

4 teaspoons olive oil
4 boneless, skinless chicken breasts
1/2 habanero pepper (seeded and finely minced)*
1 clove garlic, minced
1/4 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon thyme
1/2 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice

* Be sure to wear gloves when handling the pepper and do not rub your eyes!

To make the salsa: whisk together honey and lime juice in a small bowl.  Add the pineapple, mango, cucumber, and mint.  Toss to combine.  Refrigerate until serving.

To make the chicken: heat 2 tablespoons olive oil in a large skillet over medium-high heat.  Add chicken and cook until browned and cooked through (about 4-5 minutes on each side).  Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of olive oil to the pan.  Stir in pepper, garlic, ginger, allspice, and thyme and cook for 30 seconds over medium heat.  Add the broth and soy sauce and cook until the liquid is reduced by half, about 3 minutes.  Stir in the lime juice.  Return chicken to the pan and coat well with the sauce.  Serve chicken topped with sauce and salsa.

 

The chicken was served it over brown rice with salads on the side.  We also had corn on the cob since I got five ears for free from Earth Fare!

The very best way to describe this meal is flavorful.  It was just bursting with lots and lots of flavor.  Michael was practically licking his plate clean.

I highly recommend that you make this one.  It’s definitely a keeper.

We’re heading to Surfside Beach tomorrow, so I have to finish packing today.  Michael’s family has been taking this vacation for two decades now, and this will be my third year being a part of it.  I’m really excited for some fun in the sun!  Do you have any plans for vacation this summer?

Have a great day!

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