Best Taxi Stand Jerk Chicken With Pineapple Mango Salsa Recipes

SWEET AND TANGY JERK CHICKEN WITH CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Chicken - To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
• To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
• Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
• Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
• Caramelized Pineapple and Mango - To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
• Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.

TAXI STAND JERK CHICKEN WITH PINEAPPLE MANGO SALSA

Steps:

• In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
• Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
• Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
• Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
• Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
• Remove the chicken from the bag and move to the prepared grill rack over direct heat.
• Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
• Remove the chicken from the grill and let stand for 10 minutes, covered.
• Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
• Remove to a bowl, season with salt and pepper, and set aside.
• Serve each breast topped with a generous portion of salsa. Enjoy!

JERK CHICKEN BOWLS WITH MANGO PINEAPPLE SALSA

Steps:

• In a small bowl: add brown sugar, allspice, thyme, cinnamon, cloves, nutmeg, salt, black pepper, minced jalapeno, garlic cloves, green onions, lime juice and olive oil. Stir to mix everything together set aside.
• Add JustBARE Chicken Breast to a large Ziploc. Pour the jerk spice blend to the Ziploc. Close the bag and massage jerk season into the chicken. Let the chicken rest and marinade for 15 minutes.
• Preheat grill to medium high heat, about 350-400 degrees F.
• In the meantime, in a sauce pan add rice, coconut milk and water. Stir. Bring a boil. Once boiling, cover and reduce to low heat (simmer) and cook for 15 minutes. Fluff the rice with a fork and add the black. Let rest.
• In a medium bowl: add mango, pineapple, red onion, jalapeno, cilantro, lime juice and salt to taste. Stir to mix everything together. Set aside.
• Add the jerk chicken to the grill. Grill each side for 5-6 minutes, until there is no more pink. Remove from grill let rest for 2 minutes and then slice.
• Assembly time: To each bowl evenly distribute coconut rice, sliced jerk chicken, mango pineapple salsa and sliced avocado.
• Devour!

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA

Steps:

• Place boneless chicken breast in a ziplock bag.
• Add marinade ingredients shaking well.
• Chill for 1/2 an hour.
• Rub grill with an oil.
• Heat the grill on high for 5 minutes.
• Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
• Turn the chicken after the 5 minutes and grill another 5 minutes.
• Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
• Salsa---.
• Mix all ingredients and chill till ready to serve.
• Scoop salsa onto plate and top with half chicken breast.
• Eat UP!

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Steps:

• Pre-heat the oven to 425°F
• Score the flesh of the chicken and place in a shallow dish.
• Mix together the remaining ingredients and pour over the chicken.
• Cover and refrigerate. Leave to marinade for at least 30 minutes.
• Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
• Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
• Serve the chicken with the salsa and rice.

ISLAND CHICKEN WITH PINEAPPLE SALSA

Steps:

• Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
• Place the pineapple juice in a shallow nonmetal dish.
• Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
• Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
• Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
• Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
• Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
• Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
• Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
• Pour over the chicken.
• Top with the salsa.
• To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
• Pack the salsa in a separate freezer-quality plastic container.
• To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

APPLE MANGO SALSA

Steps:

• Combine all ingredients in a bowl.
• Chill before serving.

EXOTIC YA' MAKE A JAMAICA JERK SHRIMP WITH MANGO PAPAYA SALSA

Steps:

• Combine marinade ingredients and mix well.
• Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
• (I used a gallon size zip-loc bag.).
• Add marinade; coat evenly and refrigerate.
• Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
• Oil and pre-heat grill to medium low heat.
• FOR SHRIMP AND/OR VEGGIES: (See below for other options).
• Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
• Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
• Veggies may take a bit longer depending upon the varieties you use.
• SERVING SUGGESTIONS:.
• Serve with mango-papaya salsa. (See instructions below).
• Garnish with fresh lime and thyme if desired.
• Goes nicely served on a bed of rice.
• SALSA DIRECTIONS:.
• Pinch the leaves off the cilantro stems.
• Place in a small non-metal bowl with the remaining salsa ingredients.
• Mix thoroughly with a spoon.
• COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
• If using chicken:.
• Remove from marinade and place on grill over medium low heat.
• Grill chicken 8 minutes on each side, or until juices run clear.
• If using pork:.
• Remove from marinade and place on grill over indirect heat.
• Cover and cook for 1 hour, turning occasionally.
• Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
• Let meat rest 20-30 minutes before carving to allow juices to redistribute.
• SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.