The Briny Lemon: Pan-Grilled Jerk Chicken Skewers with Pineapple-Jalapeno Salsa

Store-bought jerk marinades and sauces are usually thin enough to be pourable, often because of added corn syrup. My research tells me that traditional Caribbean jerk doesn’t include that stuff.

Instead, fresh, raw ingredients make up a deliciously spicy, savory, aromatic, and, yes, slightly chunky mixture to use as a marinade or condiment. It’s not very pourable, but it sticks to the meat.

Ingredients vary, but garlic, onion, chiles, and allspice are pretty much must-haves. But the most important ingredient in jerk is time. As in all day and all night. Give this wonderful Caribbean favorite 24 hours to develop its deepest, richest flavors and turn the chicken incredibly tender—even with that wonderful char of pan grilling. You—and your guests—will be very happy.

I put together a simple, fresh, fruity salsa to serve with the jerk chicken—the complementary flavors bring terrific balance to the dish. Note: If fresh pineapple is in season, go for that. If not, choose canned chunks packed in 100% pineapple juice, not syrup.

Serves 4

Ingredients

For the Chicken

5 scallions, chopped
5 garlic cloves, chopped
2 habanero chiles, stemmed and chopped
2-inch piece of ginger, peeled and chopped
1/2 small onion, chopped
1/3 cup oregano leaves
3 tbsp olive oil, plus more for brushing
1-1/2 tbsp ground allspice
1 tbsp salt
4 large boneless, skinless chicken thighs (about 1-1/4 lbs), trimmed of fat and each cut into 4 strips

Jerk Marinade Ingredients

Boneless Chicken Thigh

Trimmed Thigh

Ready for Marinade

For the Salsa

2 jalapeno chiles, stemmed, seeded, and finely chopped
1 cup chopped pineapple chunks
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tsp fresh lime juice
sea salt
freshly ground black pepper

Preparation

For the Chicken

Place the first 9 ingredients (through salt) in a food processor and process until pureed. Scrape into a medium bowl and add the chicken. Turn several times to completely coat.
Cover with plastic wrap and refrigerate at least overnight. Let stand at room temperature 1 hour before cooking.

Ready to Puree

Jerk Marinade

Chicken in Jerk Marinade

Jerk Marinated Chicken

Thread 4 pieces of chicken, scraping off excess marinade, onto each of 4 skewers (soaked in water 30 minutes, if wood).
Heat a cast-iron griddle (or large cast-iron skillet) over medium-high heat and brush with oil. Grill the skewers until lightly charred and just cooked through, turning 2-3 times, 15 minutes total.