1. 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. 2. Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste. 3. Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours. 4. Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF. 5. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray. 6. Remove the chicken from the bag and move to the prepared grill rack over direct heat. 7. 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 160ºF. 8. Remove the chicken from the grill and let stand for 10 minutes, covered. 9. 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. 10. Remove to a bowl, season with salt and pepper, and set aside. 11. Serve each breast topped with a generous portion of salsa. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
