We marinated the chicken for a couple of hours, and made the salsa a few hours ahead of time so the flavors had time to hang out together. The salsa is based off of a mango papaya salsa found here here - we use all pineapple instead of mango or papaya and leave out the avocado, but the rest is pretty much the same...though we just eyeball the amounts.
Adam grilled the chicken to perfection. It was so juicy and had great flavor. And the salsa - it's just amazing in this dish. To round out the meal, I made some rice with some fresh cilantro, a little butter, salt, and pepper.
I'm so glad that he only used half the marinade and froze the other half. I really love this marinade with tilapia, too! We've been trying to freeze more so we have less work later on. The freezer can be so great when you don't have a lot of time, or you just want to be lazy. It really came in handy when Lucy was born - in the weeks leading up to her birth, I made twice the amount of whatever we were having for dinner and froze half. We really appreciated that once she was here.
We really had a blast tonight - Anthony & Mandy will be in their new house soon, so they'll be cooking for us in no time. Yippee!
Jerk Chicken!
- 6 green onions, chopped
- 1 onion, chopped
- 1 jalapeno pepper, seeded and minced
- 3/4 cup soy sauce
- 1/2 cup distilled white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 1/2 pounds skinless, boneless chicken breast halves
Pineapple Salsa
- 3/4 Fresh Pineapple, chopped
- 1/2 large red bell pepper, seeded and diced
- 1/2 sweet onion, peeled and diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
No comments:
Post a Comment