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Ooooh…one of my favorite seaonings is JERK!

I was first introduced the the amazing flavor during college when I was a waitress at Bahama Breeze (an amazing Caribbean style restaurant in Orlando, Florida).

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Cook Time:  15 min

Level:  Intermediate

Yield:  4 servings

Ingredients

For the salsa:

  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 cup finely diced pineapple
  • 1/3 cup finely diced, seeded English cucumber
  • 1 tablespoon chopped fresh mint leaves

For the chicken:

  • 4 teaspoons olive oil, divided
  • 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
  • 1 cup chopped scallions (about 6 scallions)
  • 1/2 Scotch bonnet or habanero chili pepper, seeded and finely minced (wear gloves when handling)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
  • 1 teaspoon allspice
  • 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons lime juice

Directions

For the salsa:

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.

For the chicken:

Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.

Serve with the pineapple salsa.

Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 1/3 cup of salsa)

Recipe by FoodNetwork