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Jerk Chicken Pineapple and Mango Salad

Date:
By  Milly Lambert

Try BBQ School's delicious Jerk Chicken Pineapple and Mango Salad. Great for those hot summer evenings.

 

Serves: 2

Wine Match: Burns & Fuller Chardonnay

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

 

Ingredients:

Salsa:

  • 2 cups chopped mango
  • 2 cups chopped pineapple
  • 1 cup diced red bell pepper
  • 2/3 cup diced scallions
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 2 tbsp rice wine vinegar
  • 1 tsp honey
  • 4 tsp olive oil

Salad:

  • 120g of rocket or chosen leafy green
  • 20g of fennel

Chicken:

  • 60g of Jammin' JeRk Mild Marinade
  • 1 kg boneless chicken thighs

 

Method:

  1. Salsa : Combine all ingredients in a bowl and refrigerate until ready to serve.
  2. Salad: Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil.
  3. Chicken: Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator.
  4. On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.
  5. Assemble with salad and salsa, serve and enjoy!

 

Recipe supplied by BBQ School.

Visit https://www.bbqschool.com.au/ to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.

 

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