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MICHAEL SYMON Spatchcock Coconut Jerk Chicken with Pineapple Salsa

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ingredients
SPATCHCOCK COCONUT JERK CHICKEN WITH PINEAPPLE SALSA
1 whole chicken (backbone removed, pressed flat, 4 pounds)
COCONUT JERK MARINADE
4 scallions (roughly chopped, about 1 1/2 cups)
4 scotch bonnets or habaneros (seeds and ribs removed and roughly chopped)
4 cloves garlic (peeled and roughly chopped)
1 2- inch piece ginger (peeled and roughly chopped)
1/4 cup fresh thyme leaves
3/4 teaspoon cinnamon (ground)
1 tablespoon allspice (ground)
3 tablespoons brown sugar
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 limes (zested and juiced)
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
1 cup unsweetened coconut milk
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
PINEAPPLE SALSA
1/4 cup lime juice
1/2 tablespoon honey
1/4 cup pineapple (small diced)
1/4 cup red onion (peeled and small diced)
1/4 cup mint (torn into small pieces)
1/4 cup cilantro (torn or finely chopped)

directions
In the bowl of a food processor, add scallions, scotch bonnets, garlic, ginger, thyme, cinnamon, allspice, brown sugar, salt, pepper, lime juice, lime zest, soy sauce, apple cider vinegar and coconut milk and pulse until almost smooth.
Place the chicken in a resealable bag and add the marinade, making sure to coat the chicken completely. Seal and refrigerate for at least 2 hours or up to overnight.
Preheat grill or grill pan to medium-high heat. Remove chicken from the marinade and discard the marinade. Season chicken on both sides with salt and pepper and drizzle with olive oil. Place on the grill, skin side down, and cook until charred and crisp, about 10 minutes. Flip the chicken, close the lid and allow to cook until the chicken is cooked through or reaches a temperature of 165??F, about 15-20 minutes. Remove the chicken to a platter or cutting board, cover with foil and allow to rest 10 minutes before slicing.
For the Pineapple Salsa: In a large bowl add the lime juice and honey. Add the pineapple, red onion, mint and cilantro. Season with salt and pepper.
To Serve: Cut the chicken into 4 pieces and spoon pineapple salsa over the top.
Tip: If you want pieces, marinate drumsticks and thighs!

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