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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