With Sautéed Peppers and Onions, Grilled Pineapple, and Scotch Bonnet MayoServes 6
If you love heat and flavor, this iconic Caribbean dish has plenty of both. The marinade, which is more of a paste or wet rub, can be wicked hot, thanks to freshly ground scotch bonnet chiles. Green onions add the savory, and there's even a touch of sweetness, thanks to allspice. Perhaps the most important “ingredient” of all is smoke from a wood-burning grill. Grilled, marinated thighs served on a crusty roll with peppers, onions, grilled pineapple and a little scotch bonnet mayo can transform your backyard into an island oasis.
- 12 Chicken Thighs, boneless/skinless
- 1 jar Jamaican Jerk Paste
- 1 cup Mayonnaise
- 1 Tbsp. Jamaican Jerk Paste
- 1 Tbsp. Scotch Bonnet Hot Sauce
- 2 Tbsp. Canola Oil
- 1/2 each Red, Yellow and Orange Peppers, julienne
- 1/2 Spanish Onion, julienne
- 2 Jalapeño Peppers, seeded, thinly julienne
- 1/2 pint Cherry Tomatoes
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper
- As Needed: Vegetable Oil
- 1/2 Pineapple, peeled, thinly sliced
- 6 Kaiser Rolls, whole grain wheat, halved
- One day prior to serving, toss the chicken thighs in enough of the paste to generously coat. Cover and refrigerate until ready to grill.
- Toss the chicken once or twice during that time.
- In a small bowl, mix together the mayo, jerk paste and hot sauce, cover and refrigerate until ready to use. (Note: Jerk Paste can be found in most supermarkets; a good source for hot sauces is Sloppy Jane’s on Columbia Ave.)
- Preheat grill over medium heat. Add the chicken thighs and grill until nicely marked. Rotate thighs 90 degrees and continue to cook until second set of marks is formed. Flip the chicken and continue to cook until the thighs are well marked on both sides, well rendered, super tender and entirely cooked through. (Note: Thighs are very forgiving and get better as they cook; those crunchy black bits from a good char make them even better.
- Meanwhile, sauté the onions, peppers, jalapeños and tomatoes in the canola oil, until they’re tender and beginning to brown. Season with salt and pepper. Keep warm. As the chicken is finishing, brush a little oil on the pineapple slices and toss them on the grill. Cook until nicely marked as well.
- To serve, slather some of the mayo on the top and bottom of the rolls. Place a warm, grilled slice of pineapple on the rolls and top each with two pieces of the jerked chicken. Top with the pepper mixture and serve immediately.