Jerk Chicken

with Grilled Pineapple & Avocado Salsa

Through hands on masterclasses, BBQ expert Richard Holden debunks the myths that barbecuing is difficult and teaches the simplicity of creating delicious, nutritional meals

Jerk Marinade Ingredients
12 chicken thighs, skin scored
¼ pkt fresh thyme, stripped
2 cinnamon sticks, crushed
¼ pkt fresh coriander
1 tbsp coriander seeds
1 tbsp black peppercorns
1 whole nutmeg, grated
1 tbsp whole allspice
5 cloves garlic
4 scotch bonnet chillies
½ thumb ginger, skinned
1 lime, zest and juice
100ml rapeseed oil

Pineapple & Avocado Salsa
1 pineapple
2 tbsp soft brown sugar
2 avocados, scooped and diced
1 small red onion, finely diced
1 red chilli, finely diced
½ bunch coriander, picked
½ bunch fresh mint, picked and torn
Juice of half a lime

Specialist Kit
Digital thermometer

Put all of the marinade ingredients in a food processor and blitz until smooth.
Transfer the marinade to a food bag with the chicken pieces, seal and turn several times to distribute evenly across the thighs. Place in a dish and chill for six hours, or overnight preferably.
Top, tail and peel the pineapple. Cut lengthways into quarters and cut out the core. Sprinkle the pineapple pieces with the sugar and leave for five minutes to dissolve.
Set up your BBQ for 180-200˚C 50:50 heat and preheat with the lid down.
Remove the chicken from the fridge and allow to sit at room temperature while you make the salsa.
Clean the grill using your grill brush and wipe clean with kitchen paper. Grill the pineapple pieces over direct heat with the lid down for 10 minutes per side. Remove to a plate when they have great caramelisation and have softened to the centre. Leave to cool while you prep the other items for the salsa. Cut the pineapple into bite size chunks and tumble in a bowl with the avocado, onion, chilli, coriander, mint and lime. Cover and leave to one side while you cook the chicken and allow the flavours to mingle.
Put the chicken on the grill skin-side down over the area of direct heat. Cook for three to four minutes with the lid down before turning over and closing the lid again. When both sides have a great colour move to the other side of the grill and cook over indirect heat for a further 25 minutes. Use a digital temperature probe to check the internal temperature of the thighs is 75˚C or higher. Remove the chicken pieces from the grill as they are cooked and rest on a warm plate for 10 minutes.
Serve the chicken thighs on a bed of pineapple avocado salsa and enjoy!



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