Jamaican Jerk Chicken with Pineapple Salsa

Once you’ve flirted with Jerk, you won’t be able to give it up – Great on the BBQ but still a hit in winter too, this spicy, fragrant and delicious combo is a Jamaican dream come true, and with my Jax Jerk Marinade* it’s so quick and easy to prepare, you’ll be Jamaican it every week!

Prep Time: 10 minutes + 30 minutes chill/marinating time

Cook time: 30 minutes

Serves: 4


Jerk Chicken
6 chicken thighs, boned and skinless
6 tbsp Jax Jerk Marinade* (or 1 tbsp per chicken thigh used)

Pineapple Salsa
2 cups fresh pineapple, finely diced
(or tinned diced pineapple)
1/2 cup finely chopped red onion
4 spring onions, finely sliced
2 tbsp chopped fresh coriander
2 tbsp runny honey
1/2 tsp Jax Hot Chilli Sauce*
2 tbsp lemon juice (or to taste)
salt and freshly ground black pepper


Preheat the oven to 180 oC.

First prepare your salsa. If using a fresh pineapple, remove the skin and hard core and chop the flesh into small cubes. (If using tinned pineapple, drain.) Combine with remaining salsa ingredients and chill for about 30 minutes.

Pop your chicken in a plastic bag, throw in 1 tbsp of Jax Jerk Marinade* per piece of chicken, and massage it through the meat. Allow to marinate for at least 30 minutes.

Remove chicken from the bag and roast it in a grill dish for about 30 minutes, or until your chicken is nicely browned and thoroughly cooked.

Ensure that the chicken meat does not sit in the juices released from the cooking, so that it gets an all-round crispiness — it’s just as easy to chuck it on the barbecue like they do back home in Jamaica.

TO SERVE: Serve with hot buttered naan or pita bread and a spoonful of the pineapple salsa.

*While stock lasts – Jax Jerk Marinade and Jax Hot Chilli Sauce are available to purchase from www.jaxhamilton.co.nz