Butterflied Jerk Chicken with Pineapple Jalapeno Salsa and Kale Callaloo

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   45 mins
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Ingredients

  • 1 Lilydale Free Range Whole Chicken, butterflied*
  • 2 tbs Australian Extra Virgin Olive Oil

Jerk Seasoning

  • 2 tbs garlic powder
  • 1 tbs salt
  • 1  tbs white sugar
  • 1tbs dried oregano leaves
  • 2 tsp allspice
  • 2 tsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Pineapple Jalapeno Salsa

  • 1 whole fresh* pineapple, peeled and cored and cut into small pieces
  • 2 jalapeno chili, seeds and membrane removed, diced
  • 1 tbs Australian extra virgin olive oil
  • 1/2 cup coriander leaves, finely chopped
  • Sea salt, to taste

Kale Callaloo

  • 1 tbs Australian Extra Virgin Olive Oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, crushed
  • 2 birds eye chili, finely chopped
  • 1 small red capsicum, diced
  • 1/2  bunch kale, washed, stems removed and roughly chopped
  • 1/4 cup coconut milk
  • Sea salt, to taste. 

Yellow Rice 

  • 1.5 cups jasmine rice
  • 1/2 tsp turmeric powder
  • 1/4 cup sultanas

Hot Sauce*

  • 1/2 tbs grape seed oil
  • 10 jalapenos, sliced*
  • 2 cloves garlic, roughly chopped
  • 1/2 tbs  coriander seeds
  • 1/2 tsp cumin seeds
  • 2 ripe peach, skin removed, chopped
  • 1/2 tbs sea salt
  • 1 tbs sugar
  • 2 tbs rice wine vinegar

Garnish

  • Coriander sprigs, to serve
  • Lime wedges, to serve

Method

  1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 
  2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 
  3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 
  4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 
  5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 
  6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch!