Name: Jamaican Jerk Chicken with Papaya Salsa
Yield: 4 servings

The Recipe Bin: Caribbean - Entrees: Poultry

Jamaican Jerk Chicken with Papaya Salsa

Chicken:

4 chicken Leg quarters - broiler/fryer

2 tbsp Hot pepper sauce

1 tsp spicy seasoned Salt

½ tsp Cinnamon

½ tsp Allspice

Papaya Salsa:

1½ cups Papaya - diced

¼ cup red Onion - minced

2 tbsp Sugar

2 tbsp red Pepper - minced

2 tbsp hot pepper Jelly

2 tbsp Cilantro - chopped

Rice - cooked

In a large bowl, mix all of the ingredients for the Salsa together well. Chill. Makes about 2 cups.

In a shallow container, place the hot pepper sauce. Add chicken, one piece at a time, turning to coat. Sprinkle salt, cinnamon and allspice over the chicken.

Place the chicken, skin side up, in a single layer in a large shallow baking dish. Bake at 400°F, basting twice with pan juices, for 45 minutes or until the chicken is fork tender.

Arrange the rice and chicken on a serving platter. Spoon papaya salsa over the chicken.

Makes approximately 4 servings.

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Database Last Updated: March 27 2024.
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