” Combining all the colour and powerful flavour of the Caribbean, this barbecued jerk chicken is summer feasting at its best.”
- 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
- 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
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.
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
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.
To make the pineapple & ginger chutney, combine pineapple, onion, chilli, coriander, mint, lime juice and ginger in a bowl. Season with salt and pepper.
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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