Jerk Chicken with Pineapple-Jalapeño Salsa

Name: Jerk Chicken with Pineapple-Jalapeño Salsa
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tbsp. habanero hot sauce; 2 tsp. ground allspice; 2 tsp. jerk seasoning; 1/2 tsp. ground nutmeg; 3 scallions—2 finely chopped and 1 thinly sliced; 1 tbsp. plus 1 1/2 tsp. finely chopped fresh ginger; 4 bone-in, skin-on chicken thighs (6 to 7 oz. each); 2 cups diced fresh pineapple; 2 limes—1 juiced (about 2 tbsp.) and 1 quartered; 2 jalapeños, seeded and chopped

Author:: Rachael Ray Every Day
Updated:: Mar 28, 2018
Original:: Jun 27, 2017

Jerk Chicken with Pineapple-Jalapeno Salsa — Photography by Lucas Zarebinski

Recipe by Sarah Tenaglia

20minCook Time
15minPrep Time
4Servings

Ingredients

3 tbsp. habanero hot sauce
2 tsp. ground allspice
2 tsp. jerk seasoning
1/2 tsp. ground nutmeg
3 scallions—2 finely chopped and 1 thinly sliced
1 tbsp. plus 1 1/2 tsp. finely chopped fresh ginger
4 bone-in, skin-on chicken thighs (6 to 7 oz. each)
2 cups diced fresh pineapple
2 limes—1 juiced (about 2 tbsp.) and 1 quartered
2 jalapeños, seeded and chopped

Preparation

1. Position a rack in the lower third of the oven and preheat to 450° or preheat a grill over medium. In a small bowl, mix the hot sauce, allspice, jerk seasoning and nutmeg with the finely chopped scallions and 1 tbsp. ginger.

2. Place the chicken on a rimmed baking sheet. Spoon 1 tbsp. scallion mixture under the skin of each chicken thigh; spread the remaining scallion mixture all over the chicken. Bake, basting once with the pan drippings, or grill until cooked through, about 10 minutes per side.

3. In a medium bowl, mix the pineapple, lime juice and jalapeños with the sliced scallions and remaining 1 1/2 tsp. ginger; season. Serve the chicken with the pineapple salsa and lime wedges.