How To Grill Jerk Chicken With Pineapple Salsa On The Weber Go Anywher

BBQ a taste of the Caribbean; serve in a wrap with salsa and sour cream

Forget the burgers and sausages cremated on the BBQ when you’re enjoying the great outdoors; try this iconic spicy Caribbean dish. All the preparation can be done beforehand and all you have to do is cook the chicken and assemble the wraps. Richard Holden, top UK BBQ chef, and Ian Hodgett, from The Barbecue Shop here in store, are using to demonstrate this dish is the Weber Go Anywhere gas barbecue.

chicken fillets

floured wraps
sour cream with chives

Salsa

half fresh pineapple; cored and finely diced
fresh mint leaves; finely chopped
dessertspoon chilli; de-seeded and finely chopped
1 lime; juice and zest
small amount red onion or spring onion; finely chopped

Combine all the ingredients. Making this the night before allows all the flavours to coalesce.

Marinade

1 teaspoon each black peppercorns, nutmeg and allspice berries; ground in a pestle and mortar
1 chilli; de-seeded and finely chopped
1 lime; juice and zest
dash of soy sauce
couple of spring onions; finely chopped
pinch sea salt
couple tablespoons rapeseed oil

Combine all these ingredients and place in a plastic bag with the chicken fillets; massage to make sure all the fillets are covered. Leave to marinate from half an hour to overnight.

Pre-heat the grill to a medium heat and spray with a little Weber Non-stick spray. Grill the fillets until they leave the grill cleanly; once they release from the grill they are ready to turn over. Grill for the same amount of time on the second side. Check that they are cooked by probing into the thickest part with a digital thermometer, 75C (167F) is the magic figure to aim for, as soon as they hit this temperature take them off immediately, any longer and they will start to dry out.

Assemble the wraps by placing a spoonful of sour cream down the centre of the wrap, add some slices of chicken and top with the pineapple salsa.