Jerk Chicken with Watermelon Salsa
Vibrant to look at, easy-to-make and delicious to eat, this is a fabulous dish for the summer and great for a barbecue or outdoor dining. The spiced jerk chicken works so well with the sweetness of watermelon and the zesty lime. Serve with a side of Ainsley Caribbean-inspired Couscous.
Put the chicken breasts between two pieces of parchment paper and bash with a rolling pin until they are approximately 1-2cm in thickness (alternatively use a sharp nice to slice through the middle of the breasts to make thin escalopes). Reserve a heaped teaspoon of the jerk seasoning and put the remainder in a large shallow dish along with the garlic, the juice of half a lime and 1 tbsp of olive oil. Mix together and then add the chicken. Toss to coat well, cover and set aside to marinate for at least 20 minutes.
Preheat a barbecue or griddle pan to medium-high. Brush the griddle pan or barbecue grate with oil. Season the chicken with salt and cook the chicken breasts for 2-3 minutes on one side without moving until chargrill marks appear. Turn and cook the other side for 3-4 minutes or until the chicken is cooked through. Remove from the heat and allow to rest for a few minutes.
Meanwhile put the watermelon cubes in a bowl and toss through the onion, coriander, chilli, lime zest and a good squeeze of lime juice to taste. Season with flaky salt.
Arrange the watercress on a large serving platter and place the chicken escalopes on top. Scatter with some of the watermelon salsa and serve with remaining on the side. Have the remaining jerk seasoning available on the side to sprinkle over the top of the watermelon.
*Our Caribbean Creations range is now available from selected Tesco stores
- 4 large chicken breasts, skinless
- 1 x sachet of Ainsley Harriott Jamaican Jerk Seasoning*
- 2 cloves of garlic, minced
- 1 lime, juice and zest
- vegetable oil
- ½ small watermelon (approx. 500g), skinned and cut into small cubes
- ½ small red onion, finely chopped
- small handful coriander leaves, chopped
- 1 jalapeno or medium-hot chilli, deseeded. Finely chopped (optional)
- large handful of watercress
- flaky sea salt