Jerk Chicken with Watermelon Salsa
Vibrant jerk chicken with watermelon salsa, perfect for summer barbecues. Easy to make and deliciously sweet & spicy. Serve with Caribbean-inspired couscous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Rolling pin
- Parchment paper
- Chef's knife
- Dish
- Measuring spoon
- Grill
- Griddle
- Pastry brush
- Tongs
- Cutting board
- Microplane
- Citrus press
- Mixing bowl
- Serving platter
- Spoon
- Grater
- Plate
Ingredients
- 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
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