Blue Moon Waterfront Grille's Jerk Chicken

September 11, 2017

The most requested dish at this iconic lakeside eatery is this zesty chicken with pineapple salsa.

Ingredients

1/2 cup each lemon juice, lime juice and orange juice

1 ounce tequila (optional)

1 tablespoon fresh chopped garlic

1/4 cup Dijon mustard

2 tablespoon jerk spice

1 cup vegetable oil

4 (8-ounce chicken breast halves)

1 pineapple sliced, grilled and diced

1 small diced red bell pepper

1/4 green onions sliced thin Salt and pepper to taste

3 cups pineapple juice

1 cup soy sauce

2 ounces dark rum (optional)

Preparation

To prepare Marinade, place all ingredients (except oil) in blender; add 2 cups oil while blending. Combine with chicken and marinate for 8-24 hours.

To prepare Salsa, combine all ingredients and stir well.

To prepare Glaze, combine juice, soy sauce and rum in a saucepan. Add 2 tablespoons cornstarch and ¼ cup water. Mix well Bring to a boil and simmer for 30 minutes.

Grill chicken, top with Glaze and Salsa. Serve with black beans and rice.