Jerk Chicken with Pineapple-Jalapeño Salsa - Rachael Ray Every Day

    Jerk Chicken with Pineapple-Jalapeño Salsa

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    Jerk Chicken with Pineapple-Jalapeno Salsa

    Recipe by Sarah Tenaglia

    • Cook Time
    • Prep 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.