MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taxi Stand Jerk Chicken With Pineapple Mango Salsa
 Categories: Poultry, Fruits, Salsa, Chilies, Citrus
      Yield: 4 Servings
 
    1/3 c  Red onions; chopped
      4    Green onions; chopped
    1/2 c  Olive oil
    1/2 c  Water
      2    Limes; juice of
    1/4 c  Soy sauce
      1    Scotch bonnet pepper; stem,
           - seed, chop (to taste)
      3 cl Garlic; chop coarse
      1 c  Ketchup
      2 tb Allspice
      1 ts Nutmeg
      1 ts Cinnamon
      2 tb Ground ginger
      1 ts Dried thyme
      4    Bone-in chicken breasts or
           - thighs (6 oz ea); skinned
      1 c  Fresh pineapple; chopped
      1 c  Fresh mango; chopped
      2 tb Red onions; chopped
      1 tb Jalapeno; minced (to taste)
    1/4 c  Fresh cilantro; chopped
    1/4 c  Lime juice
           Salt & pepper
 
  This recipe for jerk sauce is courtesy of Ray's Hideaway
  Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery,
  but not incendiary, full of flavor, and worth the effort to
  make it.
  
  In a food processor or blender, combine the red onions,
  green onions, oil, water, lime juice, soy sauce, Scotch
  bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon,
  ginger, and thyme and process until a smooth paste forms.
  Set aside.
  
  Wash the chicken and pat dry. Using rubber gloves cover each
  piece with the jerk paste.
  
  Place the chicken in a zip lock plastic bag and refrigerate
  for 4 to 8 hours.
  
  Prepare a charcoal or gas barbecue for indirect grilling,
  placing a drip pan under the cool side of the grill rack.
  Preheat to 350 F/175 C.
  
  Make sure the grill rack is clean and oil it thoroughly with
  nonstick cooking spray.
  
  Remove the chicken from the bag and move to the prepared
  grill rack over direct heat.
  
  Cook for 5 minutes per side, then move the chicken to the
  cool side of the grill and cook for 10 to 15 minutes longer
  per side, until the internal temperature reaches 160 F/70 C.
  
  Remove the chicken from the grill and let stand for 10
  minutes, covered.
  
  Meanwhile, prepare the salsa by combining the pineapple,
  mango, red onion, jalapeno, cilantro, and lime juice in a
  food processor and pulsing 3 or 4 times until the
  ingredients are chopped, but still chunky.
  
  Remove to a bowl, season with salt and pepper, and set
  aside.
  
  Serve each breast on a roll topped with a generous portion
  of salsa.
  
  Enjoy!
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
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