Australian Pineapple Salsa with Jerk BBQ Chicken

Serves 2-3.       Prep Time: 20 minutes plus marinating time 2-3hrs.       Cook: 10-15 mins.

 Ingredients

• 4-5 chicken thighs

Jerk marinade:

• 2 -3 garlic cloves, minced
• Juice of 2 limes
• 1/2 ground nutmeg
• 1 1/2 tsp all spice
• 1 1/2 tsp sweet smoked paprika
• 1/2 tsp chilli flakes (alter to your liking)
• 1 cayenne pepper
• 3 tbsp olive oil
• 1 tbsp honey
• Pinch sea salt

Pineapple salsa:

• 1/2 Australian pineapple, cubed
• 2 cucumbers, diced
• 1/2 red onion, finely diced
• 1/2 bunch coriander leaves
• 1 small jalapeño, thinly diced
• Juice of 1 lime

Hot yoghurt sauce:

• 1/3 cup Greek yoghurt
• 1 tbsp hot sauce store bought (alter to your liking)

To Serve:

• 1 extra lime, lightly grilled
• Brown rice or quinoa
• Fresh coriander leaves

Method

1. Combine all of the Jerk marinade into a medium ceramic bowl, stir well to combine.
2. Add the chicken thighs and coat, cover and place in the fridge to marinate for a minimum of 2-3hrs.
3. To make the pineapple salsa, combine all of the ingredients into a serving bowl and toss. Set aside until serving.
4. To make the hot sauce combine the ingredients and stir. Set aside in the fridge until serving.
5. Heat a cast iron grill to medium heat or a BBQ grill, brush off excess marinade from the chicken, and place on the grill. Gently push the chicken down into the grill using a spatula, look for a golden colour and nice char marks. Once cooked on one side flip the chicken over and cook on the other side. Add a lime sliced in half to the grill to lightly char for a few minutes.
6. Serve the grilled chicken with the grilled lime on the side to squeeze over. Serve with the pineapple salsa, a side of brown rice or quinoa and the hot yoghurt sauce along with extra fresh coriander leaves over the top.