Jerk Chicken Thighs with Pineapple Cilantro Salad

They love jerk chicken wings so I thought I would give this a try with boneless chicken thighs. Since I only use my barbecue for baking bread I cooked the thighs inn cast iron skillet which gave them a nice glaze.  Everyone enjoyed but requested more heat next time.  I would also put the chicken in the marinate for 4 to 6 hours.

 

Jerk Chicken Thighs with Pineapple Cilantro Salad

from Kitchen Life

Art Smith

adapted

Pineapple Salad

1/2 of a pineapple cut into cubes

2T chopped fresh cilantro (I used 6 Trader Joe's frozen cubes)

1T rice vinegar

1T honey

1T olive oil

~ toss all of the ingredient in a bowl and refrigerate 1 to 4 hours

Jerk Chicken

2 garlic cloves

1 japapeno for mild or 3 or more red hot serrano chilies for spicy

6 scallions coarsely chopped

1T light brown sugar

1t allspice

3t fresh thyme

1/2t salt

2T safflower oil

2lbs boneless skinless chicken thighs

1 1/2T safflower oil

~ put garlic and chili in mini food processor

~ chop

~ add scallions, brown sugar, allspice, thyme, and salt turn on and off and occasionally scrape down sides until finely chopped

~ add oil to make thick paste

~ put chicken in glass container and toss with marinated

~ cover and refrigerate 4 to 6 hours

~ heat cast iron skillet medium high and add a bit of oil

~ cook chicken  until it shows no signs of pink