IPA Marinated Jerk Chicken with Peach Salsa

Ingredients for the IPA-Marinated Jerk Chicken

1/3 cup (80 mL) store-bought jerk marinade (see tips)

1/3 cup (80 mL) India pale ale

900 g bone-in skin-on chicken legs and/or thighs

Ingredients for the Peach Salsa

225 g peaches (preferably in-season; see tips), about 2 large or 3 small, finely diced

Half jalapeño pepper (ribs and seeds removed, if desired), minced

1/4 cup (60 mL) chopped fresh cilantro

2 tbsp (30 mL) minced red onion (or 2 green onions, thinly sliced)

2 tbsp (30 mL) lime juice

Pinch salt

Directions for the IPA-Marinated Jerk Chicken

1. In a medium bowl, stir jerk marinade with India pale ale to combine. Place chicken in a resealable plastic bag and pour marinade overtop. Seal bag and, using your hands, massage marinade all over chicken until each piece is well coated. Set the bag on a plate and let marinate in the refrigerator for 3 to 4 hours. (Or combine chicken and marinade in a shallow airtight container, turning to coat well. Seal and marinate as directed.)

2. About 30 minutes before you’re ready to cook, remove marinated chicken from refrigerator and let it come to room temperature. Meanwhile, preheat barbecue to medium-high (450 to 500°F). Clean and oil the grates, and then turn off burner(s) on 1 side of the barbecue to create cool and hot zones.

3. Place chicken on grill over lit burner(s) in hot zone. Close lid and grill, turning once, until grill-marked and meat releases easily from the grate, 2 to 3 minutes per side. Transfer chicken to cool zone over unlit burner(s). Close lid and cook until an instant-read thermometer inserted into thickest part of chicken reads 165°F, 6 to 8 minutes. In the last couple of minutes of cooking, move chicken pieces close together to keep them from drying out.

4. Transfer chicken to a cutting board and tent with foil to let juices reabsorb, about 5 minutes. Serve hot with peach salsa.

Tips

We used mild jerk marinade, but the spice level is up to you. Look for a liquid marinade (rather than a dry rub) that has a short list of ingredients. Simple is best!

If peaches are out of season, substitute 1 large ripe mango, finely chopped, or chopped peeled kiwifruits.

Every gas grill is different, so trust your experience and keep an eye on what you’re cooking to prevent excess charring.

No grill? Raining? You can make this recipe in the oven: Place rack in centre of oven and preheat broiler on high. Arrange marinated chicken on a foil-lined baking sheet and broil, turning occasionally, until an instant-read thermometer inserted into thickest part of chicken reads 165°F, 20 to 25 minutes.