Jerk-style chicken with roasted pineapple salsa

Name: Jerk-style chicken with roasted pineapple salsa
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 530 g packs Essential Slower Reared British Chicken Legs, skin on, bone in; Salad, to serve (optional); Microwaveable coconut rice, to serve (optional); 1 lime wedges, to serve

A punchy, crunchy marinade on the chicken is well balanced by a zingy salsa. Roasting the pineapple intensifies and rounds off the flavour, or you can use fresh – just go easy on the lime wedges

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 530g packs Essential Slower Reared British Chicken Legs, skin on, bone in
Salad, to serve (optional)
Microwaveable coconut rice, to serve (optional)
1 lime wedges, to serve

For the marinade

2 tbsp peppercorns
2 tbsp allspice berries
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ scotch bonnet chillies (seeds left in), roughly chopped
3 tbsp light soy sauce
1 tbsp dark brown muscovado sugar
1 lime, juice
2 tbsp olive oil
½ tsp salt

For the salsa

½ extra large pineapple
½ red onion, finely chopped
1 lime, juice
½ scotch bonnet chilli, deseeded and finely chopped, to taste
⅓ x 25g pack mint, leaves picked and finely chopped

For the marinade, put the peppercorns and allspice berries into a large pestle and mortar or spice grinder, then grind to a coarse powder. Try to retain some texture. Tip into a large mixing bowl with the remaining marinade ingredients and massage the mixture into the chicken legs with your hands. Cover and marinate in the fridge for at least 6 hours, or overnight.
Preheat the oven to 200°C, gas mark 6. Line 2 baking trays with baking parchment. Trim, then peel and core the pineapple and cut into 4 fingers. Lay the pineapple slices over one of the trays and roast for 50 minutes.
Meanwhile, heat a griddle pan to smoking hot over a high heat, then griddle the chicken in 2 batches (discard any leftover marinade). Cook for 2 minutes each side, then transfer to the second baking tray and roast for 50 minutes, until cooked through with no pink meat and juices that run clear.
Meanwhile, for the salsa, stir the red onion, lime juice and chilli together with a pinch of salt, then leave to soak. Once cooked, roughly chop the pineapple, then mix into the salsa. Leave to cool for 5 minutes, then stir through the mint leaves. Serve with the chicken legs, salad and rice, if using, with lime wedges for squeezing.

Cook’s tip

This chicken is ideal for finishing off on a barbecue. Instead of using the griddle, first roast the chicken on a baking tray alongside the pineapple for about 40 minutes, or until cooked through with no pink meat and juices that run clear. Move the chicken to a preheated barbecue and let the skin crisp up and char on the bars before serving.

Typical values per (excluding salad and rice) when made using specific products in recipe