Jerk Chicken with Grilled Pineapple & Papaya
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Jerk Chicken with Grilled Pineapple & Papaya

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Jerk Chicken with Grilled Pineapple & Papaya

Directions

Step one
Jerk Marinade: In a food processor or blender add allspice, cinnamon, nutmeg, ginger, black pepper, salt, thyme, ¼ cup brown sugar, soy sauce, lime juice, vinegar and oil. Blend until combined. Then add scallions, garlic, ginger and peppers, puree until smooth. Divide jerk marinade in half. Refrigerate half in the refrigerator.
Step two
Chicken: Place the remaining jerk marinade, 2 tbsp. rum and chicken in a re-sealable plastic bag. Seal bag and shake to coat chicken. Place in refrigerator to marinate 1-2 days. Pineapple & Papaya: Place remaining 4 tbsp. rum, remaining ¼ cup brown sugar, pineapple and papaya in a re-sealable plastic bag. Shake to dissolve sugar and coat the fruit. Place in refrigerator to marinate for 6 hours.
Step three
Grilling: Pull remaining half of marinade from refrigerator and place in a saucepan over medium heat and bring to a boil. Turn down heat and let simmer while chicken and fruit are grilling. Keep for service. Preheat grill on medium heat for 10 minutes. Clean and oil the grill grate. Place chicken, skin side down and cook for 4-5 minutes or until skin is crisp and charred. Flip chicken and continue to cook, brush some marinade on the chicken skin and turn occasionally until a glistening crust forms on the skin. Check temperature and continue cooking until it reads 165° when inserted in the thickest part of the breast (25-35 minutes). When chicken is nearing the end of grilling, remove pineapple and papaya from the refrigerator and place on the grill. Brush with the rum glaze left in the bag, until lightly charred on all sides. Remove chicken and fruit from grill. Allow to rest for 5-10 minutes. Serve with the warmed jerk sauce and enjoy!

TIPS

The longer the chicken marinates the bolder the flavor will be. Make sure the chicken skin is crispy & charred before flipping as this adds to the overall flavor and experience. When choosing the fruit make sure they are fragrant. Fragrance equals sweetness. This also goes well served over rice.

Ingredients

RANGER® Free Range Whole Chicken
2 tsp Ground Allspice
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 tsp Ground Ginger
1 tsp Ground Black Pepper
1 tsp Kosher Salt
1/2 tsp Fresh Thyme Leaves
1/2 cup Brown Sugar
2 tbsp Soy Sauce
1/4 cup Fresh Lime Juice
1 tbsp Cider Vinegar
1/2 cup Vegetable Oil or Peanut
Scallions, coarsely chopped
3 tbsp Garlic, chopped
Habanero or Scotch Bonnet Peppers, seeded & deveined
6 tbsp Rum, divided
Pineapple, peeled, quartered, cored and sliced lengthwise into 12 spears
Papaya, peeled, halved, seeds removed and sliced lengthwise into 12 spears
 

Directions

Step one
Jerk Marinade: In a food processor or blender add allspice, cinnamon, nutmeg, ginger, black pepper, salt, thyme, ¼ cup brown sugar, soy sauce, lime juice, vinegar and oil. Blend until combined. Then add scallions, garlic, ginger and peppers, puree until smooth. Divide jerk marinade in half. Refrigerate half in the refrigerator.
Step two
Chicken: Place the remaining jerk marinade, 2 tbsp. rum and chicken in a re-sealable plastic bag. Seal bag and shake to coat chicken. Place in refrigerator to marinate 1-2 days. Pineapple & Papaya: Place remaining 4 tbsp. rum, remaining ¼ cup brown sugar, pineapple and papaya in a re-sealable plastic bag. Shake to dissolve sugar and coat the fruit. Place in refrigerator to marinate for 6 hours.
Step three
Grilling: Pull remaining half of marinade from refrigerator and place in a saucepan over medium heat and bring to a boil. Turn down heat and let simmer while chicken and fruit are grilling. Keep for service. Preheat grill on medium heat for 10 minutes. Clean and oil the grill grate. Place chicken, skin side down and cook for 4-5 minutes or until skin is crisp and charred. Flip chicken and continue to cook, brush some marinade on the chicken skin and turn occasionally until a glistening crust forms on the skin. Check temperature and continue cooking until it reads 165° when inserted in the thickest part of the breast (25-35 minutes). When chicken is nearing the end of grilling, remove pineapple and papaya from the refrigerator and place on the grill. Brush with the rum glaze left in the bag, until lightly charred on all sides. Remove chicken and fruit from grill. Allow to rest for 5-10 minutes. Serve with the warmed jerk sauce and enjoy!

TIPS

The longer the chicken marinates the bolder the flavor will be. Make sure the chicken skin is crispy & charred before flipping as this adds to the overall flavor and experience. When choosing the fruit make sure they are fragrant. Fragrance equals sweetness. This also goes well served over rice.