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Prep Time: 20 minutes, plus 2–3 hours marinating time Cook Time: 10-15 minutes
Serves: 2-3
All Year, Summer
Recipe provided by Hort Innovation – Australian Pineapples
Smoky, hot and zingy, this simple, flavour-packed dish is great for barbecues with friends or a tasty family dinner.
Ingredients
- 4–5 chicken thighs
- JERK MARINADE
- 2–3 garlic cloves, minced
- Juice of 2 limes
- ½ tsp ground nutmeg
- 1½ tsp all spice
- 1½ tsp sweet smoked paprika
- ½ tsp chilli flakes, or to taste
- 1 cayenne pepper
- 3 tbsp olive oil
- 1 tbsp honey
- Pinch of sea salt
- PINEAPPLE SALSA
- ½ pineapple, cubed
- 2 cucumbers, diced
- ½ red onion, finely diced
- ½ bunch coriander leaves
- 1 small jalapeño, finely diced
- 1 lime, juiced
- HOT YOGURT SAUCE
- ⅓ cup Greek yoghurt
- 1 tbsp hot sauce
- TO SERVE
- 1 extra lime, halved and lightly grilled
- Brown rice or quinoa
- Fresh coriander leaves
Method
- Combine all the jerk marinade in a medium ceramic bowl, stir well to combine.
- Add chicken thighs and turn to coat. Cover and refrigerate for 2–3 hours.
- To make the pineapple salsa, combine all of the ingredients in a serving bowl and toss. Set aside until ready to serve.
- To make the hot yoghurt sauce combine the ingredients and stir well. Refrigerate until ready to serve.
- Heat a cast-iron grill to medium heat or a barbecue grill, brush off excess marinade from the chicken, and place on the grill. Gently press the chicken down onto the grill using a spatula, for 10-15 minutes, look for a golden colour and nice char marks. Once cooked on one side, flip the chicken over and cook on the other side. Add the lime halves to the grill to lightly char for a few minutes.
- Serve the grilled chicken with the grilled lime on the side to squeeze over. Serve with the pineapple salsa, a side of brown rice or quinoa and the hot yoghurt sauce along with extra fresh coriander leaves over the top.