Butterfly jerk chicken with pineapple salsa

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By Phantomquartz



  • 1 medium onion Red or Brown

  • 0.5 tsp cinnamon

  • 2 tbsp vegetable oil

  • 1 knob ginger 5cm

  • 1 whole chicken

  • 1 red onion

  • 1 tbsp soy sauce

  • 2 cloves garlic or more to taste

  • 2 spring onions

  • 1 pineapple

  • 1 tbsp white wine vinegar

  • 2.5 tsp brown sugar

  • 2 sprigs thyme

  • 4 tsp ground Jamaican allspice

  • 0.5 tsp nutmeg

  • 1 Red Chilli Not for the marinade

  • 1 Lime

  • 1 bunch mint

  • 2 chillies scotch bonnet, jalapeno, habanero or whatever you have to hand


  1. Butterfly the chicken. I follow these instructions on YouTube step by step: http://www.youtube.com/watch?v=l-8tMEwBnSA
  2. You could make the jerk marinade from a jar, but to make it yourself, add the following to a food processor: Onion chopped into quarters, Chillies (deseeded if you want to reduce the heat), Chopped ginger, Oil, Vinegar, Sugar, Thyme, Garlic, Jamaican allspice, Nutmeg, cinnamon, chopped Spring Onions, Soy Sauce, salt and Pepper.
  3. Whizz to a paste. If it looks a little dry you can add another tablespoon of oil.
  4. Put the chicken in a roasting tray and rub the marinade all over the chicken, top and bottom. Leave to marinate for an hour or overnight in the fridge.
  5. When ready to cook, take the roasting tray out of the fridge to bring to room temperature. Roast the chicken for 45 minutes at 180 Degrees C.
  6. To make the pineapple salsa. Peel and core the pineapple and chop into small pieces. Place in a small bowl.
  7. Chop the red onion and the red chilli into small pieces (you can discard the seeds if you want) and add to the pineapple.
  8. Chop the mint and mix through the pineapple and squeeze over the juice of the lime.
  9. When the chicken is cooked it will look blackened and the juices will run clear if you stick a knife in the thickest part.

Handy Hint

Butterflying chicken cuts the cooking time in half.
You could also serve with coleslaw and baked potato, roasted butternut squash, rice etc.

Additional Information

  • caribbean

  • Chicken

  • Summer

  • Main Course

  • Low carb

  • Gluten Free

  • Egg Free

  • Dairy Free

This recipe has not been rated.

Rate this recipe

Your comments