Jerk Chicken with Spicy Pineapple Ketchup and Roti
Serves 6
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  1. 1 med red onion, finely chopped
  2. 1 bunch scallions, chopped
  3. 1/4 cup cayenne pepper-chipotle sauce
  4. 2 lemons, zest & juice
  5. 1 orange, zest & juice
  6. 2 tablespoons molasses
  7. 2 tablespoons honey
  8. 1 tablespoon dried thyme
  9. 2 tablespoons ground allspice
  10. 1 teaspoon freshly grated nutmeg
  11. 1 scotch bonnet chile (cut in half)
  12. 2 serrano chiles (sliced)
  13. 2 teaspoons pure vanilla extract
  14. 1 teaspoon kosher salt
  15. 1/4 cup extra-virgin olive oil
  1. 8 chicken thighs, boneless, skin on
  2. kosher salt and freshly ground pepper
  1. 2 cups pineapple, cut into 1/2-inch pieces
  2. 1 medium red onion, cut into 1/8-inch dice
  3. 2 serrano chiles, stemmed
  4. 1 tablespoon honey
  5. 1 tablespoon Worcestershire sauce
  6. 1/4 cup ketchup
  7. 1/2 cup pineapple juice
  8. 1 lime, zest & juice
  9. 2 cloves garlic, sliced
  10. 1 teaspoon kosher salt
  1. 4 Cups all-purpose flour
  2. 2 Tsp baking powder
  3. 1 Tsp kosher salt
  4. 1/4 Cup extra-virgin olive oil
  5. 1 Cup water
  1. In a large bowl, combine all the ingredients for the marinade.
  1. Put the chicken pieces in a tight-sealing plastic container and pour the marinade over. Toss well to coat everywhere. Refrigerate for at least 4 hours-overnight is best.
  2. Preheat oven to 450°F or light your grill with one side hot, one side low.
  3. Remove the chicken from the marinade and discard the marinade. Season with salt and pepper. Place on a baking sheet and roast for 40 minutes; it should get a little char on the top (we like that). If using a grill, place the chicken on the hot side of the grill and cook until nicely charred on both sides, then move to the cooler side and cook with the lid down until cooked through.
  4. Serve hot, with pineapple ketchup and warm roti alongside.
  1. Place all the ingredients in a food processor and pulse until smooth. If not using immediately, store in a sealed container in the refrigerator for up to 1 week.
  2. Makes 3 cups.
  1. Combine the dry ingredients in a stand mixer fitted with the dough hook. Turn the mixer on and gradually add the oil and water while mixing, then mix for 5 minutes. Remove the dough from the mixer and let rest for 10 minutes.
  2. Divide the dough into 8 equal balls. Flatten each slightly and roll out into 6-inch rounds.
  3. Heat a cast-iron skillet over high heat until a drop of water sizzles on the surface. Reduce the heat to medium and place the rotis in the pan, 2 at a time, and cook for 2 to 3 minutes, until the crust is light brown. Turn with a wide spatula and cook for 1 minute on the other side. Repeat with the remaining dough and keep warm in a bowl, covered with a clean dish towel.
  4. Makes 8 flatbreads
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