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.”

  • 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
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 :,chicken-recipes

Reading examples of

These five important aspects to consider when writing an essay can help you succeed at a test that requires you to write an essay.

different essays will enable the author to obtain an understanding of different writing styles required to successfully complete an essay.

Leave a Comment

Your email address will not be published.

Your review*