BBQ'd Jerk Chicken with Pineapple Salsa

SERVES: 4 • TOTAL TIME: 55 MINUTES

1.8kg fresh whole chicken

Lime wedges, to serve

Fresh mint leaves, to garnish

Marinade:

1 small brown onion, chopped

3 cloves garlic, peeled

2cm piece ginger, peeled, chopped

1 long red chili, chopped

2 tablespoons soy sauce

2 tablespoons brown sugar

2 teaspoons allspice

1 teaspoon ground cinnamon

1 teaspoon dried thyme leaves

½ teaspoon ground nutmeg

Sea salt flakes and cracked black pepper

Pineapple Salsa:

½ large pineapple, peeled, finely chopped

2 vine-ripened tomatoes, finely chopped

2 tablespoons thinly shredded fresh mint

2 tablespoons lime juice

Cut whole fresh chicken into portions – drumsticks, wings, thighs, breasts – and cut each breast in half on an angle.
Make marinade: place onion, garlic, ginger and chili in a small food processor. Process until chopped. Add remaining marinade ingredients and process until combined.
Coat chicken pieces in marinade in a large bowl. Cover and refrigerate for 30 minutes or overnight.
Heat barbecue to high. Add chicken, skin side down and cook for 5 minutes or until charred. Turn over. Cover with lid and reduce heat to low. Cook for a further 25 minutes, removing chicken breast pieces after 20 minutes, or until cooked through.
Make pineapple salsa: combine all ingredients in a bowl. Season with salt and pepper and toss to combine.
Serve chicken with pineapple salsa and lime wedges. Garnish with mint leaves.