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IPA-Marinated Jerk Chicken with Peach Salsa

Pair With
India pale ale_icon
India pale ale
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  • Difficulty 2
  • Prep Time 40 mins
  • Cook Time 22 mins
  • marinating_svg Marinate Time 3 hours
  • Serves 4
  • Difficulty 2
  • Prep Time 40 mins
  • Cook Time 22 mins
  • Marinate Time 3 hours
  • Serves 4
Jamaican-style jerk chicken requires a little advance planning — hello, delicious marinating time — but it’s worth it. Plus, the marinade is a cinch to put together, since ready-made jerk sauce just needs a little boost from bold India pale ale. While the chicken soaks up that rich, spicy goodness, you have plenty of time to prep a sunshiny salsa. Try serving the chicken with rice cooked in full-fat coconut milk with a pinch of salt.

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

Directions for the Peach Salsa

  1. 1. Just before grilling chicken, in a medium bowl, stir together peaches, jalapeño, cilantro, onion, lime juice and salt. Let stand at room temperature until ready to serve.

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.

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