Cooking Info

Prep Time: 2 hours 15 mins

Cook Time: 15 mins

Servings: 4

Nutrition Information

Calories: 342

Protein: 30g

Carbs: 15g

Fat: 18g

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Ingredients

For the Jerk Chicken:

600g (1.5 lb) skinless chicken thigh fillets

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1 tbsp soy sauce

1 tbsp lemon juice

5g (3.5 oz) garlic, minced

5g (3.5 oz) ginger, minced

2 tsp jerk seasoning

1 tsp thyme

For the Pineapple Salsa:

300g (11 oz) fresh pineapple, diced

1 small red pepper, diced

1 spring onion, finely diced

1/2 red chilli pepper, seeds removed and finely diced (optional)

1 lime, juiced

Handful fresh coriander, chopped

Salt to taste

In a medium-sized bowl, combine olive oil, apple cider vinegar, soy sauce, lemon juice, minced garlic, minced ginger, jerk seasoning and thyme.

Mix well to form a marinade.

Place the chicken breasts into the bowl and ensure each piece is well coated in the marinade. Pop it into the fridge and refrigerate for at least 2 hours, or ideally overnight, to let the flavours meld.

Preheat your BBQ or griddle pan on a high heat.

Remove the chicken from the marinade bbq or griddle fry for around 10-15 minutes until the chicken is cooked through (this is an internal temperature of 74^o Celsius)

While the chicken is cooking, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, red pepper, spring onion, chilli pepper (if using), chopped coriander, and lime juice. Season with salt to taste and mix well. Cover and refrigerate until ready to serve.

Once the chicken is fully cooked, remove it from the bbq or griddle pan and let it rest for a few minutes. Serve the jerk chicken with a generous helping of pineapple salsa on top.