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Barbecued jerk chicken with pineapple & ginger chutney
Barbecued jerk chicken with pineapple & ginger chutney
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Caribbean-inspired jerk chicken: bursting with vibrant colors and bold flavors, perfect for summer grilling.
Ingredients:
  • 2 brown onions, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 6cm-piece fresh ginger, peeled, coarsely chopped
  • 2 long fresh red chillies, seeded, coarsely chopped
  • 2 tsp dried chilli flakes
  • 2.50 gm ground cinnamon
  • 20.00 ml allspice
  • 40.00 ml dark rum
  • 32.00 gm brown sugar
  • 75g (1/4 cup) barbecue sauce
  • 3 x 1.2kg whole chickens
  • Olive oil spray
  • Long fresh red chillies, thinly sliced, to serve
  • Lime slices, barbecued, to serve
  • 1 small pineapple, peeled, cored, cut into 1.5cm pieces
  • 1 small red onion, finely chopped
  • 1 long fresh red chilli, seeded, finely chopped
  • 62.50 ml chopped fresh coriander
  • 40.00 ml chopped fresh mint
  • 42.00 gm fresh lime juice
  • 2 tsp finely grated fresh ginger
Instructions:
  • Finely chop onion, garlic, ginger, and chili in a food processor. Add chili flakes, cinnamon, allspice, rum, sugar, and barbecue sauce. Blend until well combined.
  • Begin by rinsing the chickens inside and out under cold running water, then pat them dry with paper towels. Place each chicken breast-side down on a clean work surface. Use kitchen scissors to cut along each side of the backbone and discard it. Flip the chicken breast-side up and press down to flatten it. Tuck the wings underneath. With a sharp knife, make six 1cm-deep, 4cm-long slashes into the thickest part of the chicken. Repeat this process with the remaining chickens. Transfer them to a glass baking dish, add the onion mixture, and rub to coat the chickens. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to enhance the flavors.
  • Preheat a barbecue flat plate over medium heat. Remove the chicken from the marinade, saving the marinade. Lightly coat the chicken with oil and season with salt and pepper. Grill for 4-5 minutes per side until nicely browned. Place the chicken in a baking dish and pour the reserved marinade over it. Cover the barbecue with the hood and cook the chicken for 25-30 minutes until golden and the juices run clear when pierced with a skewer. Let it rest for 5 minutes before serving.
  • In a bowl, mix together pineapple, onion, chili, coriander, mint, lime juice, and ginger. Season with salt and pepper to taste.
  • Arrange the chicken pieces on a platter, sprinkle with chili, and garnish with chutney and grilled lime slices before serving.

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