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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

Course Main Course
Prep Time 35 minutes
Cook Time 20 minutes

Ingredients

Jerk Marinade

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1/2 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1/4 teaspoon nutmeg
  • ¼ teaspoon dried ginger
  • ¼-1/2 teaspoon cayenne depending on spice preference
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • pepper to taste
  • juice of half a lime
  • juice of half an orange
  • 1/3 cup olive oil
  • 1 tablespoon soy sauce
  • 2-4 garlic cloves finely chopped
  • couple dashes Worcestershire sauce
  • 4 medium to large chicken breasts

Pineapple Avocado Salsa

  • 1/4 cup diced red onion
  • 1 cup diced fresh pineapple
  • Half of one large avocado diced
  • 1 small jalapeno seeded and diced
  • 1-2 tablespoons chopped cilantro
  • Juice of half a lime
  • 1 teaspoon honey
  • 1 tablespoon olive oil or avocado oil
  • S&P to taste
  • white or brown rice for serving

Side + Garnish

  • brown or white for serving
  • 1-2 tablespoons chopped cilantro for serving
  • lime wedges for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add rice to a plate or bowl. Top with chicken and salsa. Garnish with cilantro if desired.
  5. Serve and enjoy with Kona Big Wave.