Jamaican Chicken with Grilled Avocado & Pineapple
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 50 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- For the Chicken:
- 1 Pack corn-fed chicken (2x450g)
- 2 Alion fresh spring onions, finely chopped
- 2 tsp Ardo garlic cubes
- 1 Ardo red chili cubes
- 1 tbsp Alion fresh thyme
- 1 tsp ground allspice*
- 1/2 tsp ground cinnamon*
- 1/2 tsp ground nutmeg*
- 1 tbsp brown sugar*
- 2 tbsp Kikkoman soy sauce
- 2 tbsp lime juice
- 2 tbsp Chorio extra virgin olive oil
- 2 tsp Maldon sea salt
- 1/2 tsp Maldon ground pepper
- For the Grilled Avocado & Pineapple:
- 2 ripe avocados halved and pitted
- 1 pineapple peeled and sliced into rings
- 2 tbsp Chorio extra virgin olive oil
- 1 tsp Maldon sea salt
- 1/2 tsp Maldon ground pepper
METHOD
1. Add all marinade ingredients to a blender or food processor and blend until smooth. Place the chicken in a large bowl, pour the marinade over, and mix well to coat evenly. Cover and refrigerate for at least 4 hours (ideally overnight).
2.Preheat your grill or BBQ to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
4. Grill the chicken skin-side down for 5–7 minutes per side, or until cooked through and nicely charred. Brush the pineapple slices and avocado halves with olive oil, then season with salt and pepper.
5. Grill the pineapple for 2–3 minutes per side, until grill marks appear. Grill the avocados cut-side down for about 2 minutes, just to lightly char.
6. Arrange the grilled chicken on a platter with the pineapple and avocado. Optionally, garnish with fresh cilantro and lime wedges for extra flavor and freshness
Kali Orexi!
* This product is not available at foodhaus stores
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