Butterflied Jerk Chicken with Pineapple Jalapeno Salsa

Name: Butterflied Jerk Chicken with Pineapple Jalapeno Salsa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Barbeque Bests
Ingredients: 1 Lilydale Free Range Whole Chicken, butterflied*; 2 tbs Australian Extra Virgin Olive Oil; 1 tsp ground cloves; 1 tsp ground cinnamon; 1 tsp ground black pepper; 2 tsp chili powder; 2 tsp allspice; 1tbs dried oregano leaves; 1Â tbs white sugar; 1 tbs salt; 2 tbs garlic powder; Sea salt, to taste; 1/2 cup coriander leaves, finely chopped; 1 tbs Australian extra virgin olive oil; 2 jalapeno chili, seeds and membrane removed, diced; 1 whole fresh* pineapple, peeled and cored and cut into small pieces; Sea salt, to taste.; 1/4 cup coconut milk; 1/2Â bunch kale, washed, stems removed and roughly chopped; 1 small red capsicum, diced; 2 birds eye chili, finely chopped; 2 cloves garlic, crushed; 1 medium brown onion, diced; 1 tbs Australian Extra Virgin Olive Oil; 1/4 cup sultanas; 1/2 tsp turmeric powder; 1.5 cups jasmine rice; 2 tbs rice wine vinegar; 1 tbs sugar; 1/2 tbs sea salt

15 mins Prep

45 mins Cook

4 Serves

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

Jerk Seasoning

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

Pineapple Jalapeno Salsa

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

Kale Callaloo

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

Yellow Rice

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

Hot Sauce*

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

Garnish

Lime wedges, to serve
Coriander sprigs, to serve

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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.
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.
Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve.
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.
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.
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.