Jamaican Jerk Chicken

Ryan Harvey

This was the first recipe I learned and and has become my standby meal when I need to show someone that I know how to cook.  It’s easy to make and guarantees to impress.  This recipe serves four.  It’s hard to mess up so feel free to approximate the ingredient amounts to suit your taste.

5753806338_1f320c7113You need:

For the chicken:

  • 4 Chicken breasts, without skin
  • Jerk seasoning
  • 2 limes
  • olive oil

For the Salsa:

  • One bottle of chutney (10-12 ounces)
  • 1 banana
  • 1 mango

Garnish with fresh cilantro.

Coat the chicken breasts with olive oil, and then a generous amount of Jerk seasoning (which is dry).  Finally, squeeze some limes onto the chicken breasts and rub the mixture into them well.  You want them pretty heavily coated with your Jerk / olive oil / lime mixture.  Let the chicken sit for a half hour or so to allow the marinade to soak into the chicken breasts.

While the chicken is marinating, make your salsa.  Dice the banana and the mango (take the skin off both, and the pit out of the mango).  Throw it all into a bowl and stir the chutney in.  Maybe throw a little bit of chopped cilantro in as well if you like it.  That is your salsa.

Your work is almost done.  Grill the chicken (or bake it, whatever).  If there is leftover chicken marinade, pour it on top of the chicken while you cook it.  When it’s done, throw some of the salsa on top of the chicken.  Garnish with cilantro.  Done!

One thought on “Jamaican Jerk Chicken

  1. Pingback: Mom’s Dill Sour Cream Cuks | Meierotto Family Cookbook

Leave a Reply