Grilled Caribbean Jerk Chicken with Pineapple Avocado Salsa
A bold, spicy jerk seasoning marinade seasons beautifully grilled chicken breast which is then topped with a tropical, honey-sweetened, bright pineapple avocado salsa
¼-1/2teaspooncayennedepending on spice preference
pepper to taste
juice of half a lime
juice of half an orange
2-4garlic clovesfinely chopped
couple dashes Worcestershire sauce
4medium to large chicken breasts
Pineapple Avocado Salsa
1/4cupdiced red onion
1cupdiced fresh pineapple
Half of one large avocadodiced
1small jalapenoseeded and diced
Juice of half a lime
1tablespoonolive oil or avocado oil
S&P to taste
white or brown ricefor serving
Side + Garnish
brown or white for serving
1-2tablespoonschopped cilantrofor serving
lime wedgesfor serving
In a small bowl, mix all of the marinade ingredients together until well-combined. Add chicken to a ziplock bag or sealable container and add marinade. Make sure all of the chicken is well-coated in the marinade and place in fridge for 4 hours up to overnight.
Remove chicken from fridge 30 minutes before grilling. Heat grill to 400 degrees (medium-high heat). Grill chicken for 4 minutes per side so it achieves grill marks and a nice char. Lower the heat to low and cook for 2-3 more minutes or until the chicken is cooked all the way through (and reaches an internal temp. of 165 degrees). Allow the chicken to rest for 5 minutes, then cut into strips.
While chicken cooks, make the pineapple avocado salsa by adding all of the ingredients to a medium size bowl and gently stirring until well-combined.
Add rice to a plate or bowl. Top with chicken and salsa. Garnish with cilantro if desired.