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Grilled Jerk Chicken Tenders with Mango Pineapple Salsa

Jamaican Jerk seasoning recipes vary, but here we’ve used a blend of green onion, soy sauce, lime, allspice, ginger, cinnamon and nutmeg. It’s traditionally used on chicken, pork, fish and vegetables to add a kick of bright, sweet tang. Be sure not to overcook the chicken on the grill, so it stays nice and tender.

Serve the jerk chicken topped with a salsa made of fresh mango and pineapple. It will compliment the flavors of the jerk seasoning perfectly, and mango relishes are a traditional Jamaican accompaniment. This is a healthy dinner that can be prepared ahead of time for a quick and easy weeknight family meal.

Grilled Jerk Chicken Tenders

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

  • 4 green onions, cut in pieces
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon ground allspice
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 pounds chicken tenders

Instructions

  1. In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth.
  2. Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated.
  3. Refrigerate 2 hours or overnight.
  4. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  5. Drain chicken; discard marinade.
  6. Grill chicken, covered, 7 to 8 minutes, turning once.

Mango Pineapple Salsa

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

  • ​2 cups chopped fresh pineapple
  • 1 orange, peeled and chopped
  • 1 cup chopped fresh mango
  • ½ cup chopped red pepper
  • ½ cup pineapple juice
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped onion
  • 3 Tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. ​Stir pineapple, orange, mango, red pepper, pineapple juice, cilantro, onion, cider vinegar, salt and pepper in a large bowl.
  2. Cover with plastic wrap and refrigerate until ready to serve.

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