Serves 4
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For the jerk sauce

For the chicken

For the salsa

To serve

  1. To make the jerk sauce, blitz all the jerk sauce ingredients in a blender until smooth. Add the chicken to a large bowl or container and pour over roughly three-quarters of the sauce to marinade the chicken. Cover and allow to marinade in the fridge for at least one hour, but this also could be done overnight.
  2. To make the salsa, first shave the corn from the grilled cobs and add it to a large bowl. Add the grilled pineapple, parsley and lime juice and mix to combine. Set aside.
  3. To grill the chicken, preheat your barbecue to medium-high heat. Add the chicken to clean, well-oiled grates, and cook, turning each piece after a few minutes, until the skin is browned and crispy on all sides. Lower the heat to medium-low and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.
  4. Serve the chicken with brown rice, corn and pineapple salsa. If you like heat, you can add an extra drizzle of reserved jerk sauce over the top.

Test kitchen tips

  • Leftover jerk sauce can be enjoyed at a later stage as a salad dressing or as a dipping sauce. Refrigerate in an airtight container for up to four days.
  • You can swap the parsley for coriander in the salsa if you prefer.
ChickenDinnerSpecial OccasionsFamily mealsBarbecueComfort food

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