Barbecued jerk chicken with pineapple & ginger chutney Recipe

” Combining all the colour and powerful flavour of the Caribbean, this barbecued jerk chicken is summer feasting at its best.”

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 teaspoons dried chilli flakes
• 1 teaspoon ground cinnamon
• 1 tablespoon allspice
• 2 tablespoons dark rum
• 2 tablespoons brown sugar
• 75g (1/4 cup) Fountain Barbecue Sauce
• 3 x 1.2kg whole chickens
• Olive oil spray
• Long fresh red chillies, thinly sliced, to serve
• Lime slices, barbecued, to serve

Beetroot relish

• 1 small pineapple, peeled, cored, cut into 1.5cm pieces
• 1 small red onion, finely chopped
• 1 long fresh red chilli, seeded, finely chopped
• 1/4 cup chopped fresh coriander
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh lime juice
• 2 teaspoons finely grated fresh ginger

Method

Step 1

Process the onion, garlic, ginger and chilli in a food processor until finely chopped. Add chilli flakes, cinnamon, allspice, rum, sugar and barbecue sauce. Process until combined.

Step 2

Rinse the chickens inside and out under cold running water and pat dry with paper towel. Place 1 chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone and discard. Turn chicken, breast-side up, and push down to flatten. Tuck wings under. Use a sharp knife to cut six 1cm-deep, 4cm-long slashes into the thickest part of the chicken. Repeat with the remaining chickens. Place in a glass baking dish. Add the onion mixture and rub to coat. Cover with plastic wrap and place in fridge for 4 hours or overnight to develop the flavours

Step 3

Preheat a barbecue flat plate on medium. Drain the chicken from marinade, reserving the marinade. Spray the chicken with oil and season with salt and pepper. Cook for 4-5 minutes each side or until well browned. Transfer to a baking dish and add the reserved marinade. Close the barbecue hood and cook the chickens for 25-30 minutes or until golden and the juices run clear when the thighs are pierced with a skewer. Set aside for 5 minutes to rest.

Step 4

To make the pineapple & ginger chutney, combine pineapple, onion, chilli, coriander, mint, lime juice and ginger in a bowl. Season with salt and pepper.

Step 5

Cut each chicken piece in half and place on a serving platter. Top with chilli and serve with the chutney and barbecued lime slices.

Source : http://www.taste.com.au/recipes/28397/barbecued+jerk+chicken+with+pineapple+ginger+chutney?ref=collections,chicken-recipes

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