JERK CHICKEN WITH WATERMELON SALSA
Nutrition Facts
Serving Size
1 SERVING ( 1 PIECE CHICKEN, 1/4 CUP SALSA)
Amount Per Serving
Calories 197
% Daily Value
Total Fat 7g
11%
Saturated Fat 0.9g
5%
Cholesterol 83mg
28%
Sodium 358mg
15%
Total Carbohydrate 7.1g
2%
Dietary Fiber 1.6g
6%
Protein 25.7g
51%
Vitamin A 3%
Vitamin C 10%
Calcium 2%
Iron 3%

jerk chicken with watermelon salsa

Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
boneless, skinless chicken breast , 4 ounce each 96.000 oz. 24 ea.
canola oil 0.25 cup
Jamaican jerk seasoning 0.25 cup
Pace® Chunky Salsa- Medium 36.000 oz. 1 qt.
lime juice 0.333 cup
Jamaican jerk seasoning 1 tbsp.
lime zest 2 tsp.
canola oil 3 tbsp.
seedless watermelon , diced 11.000 oz. 2 cup
pineapple , diced 12.000 oz. 2 cup
cilantro , chopped 0.5 cup
1. In a full-size hotel pan, toss chicken with oil to coat completely. Sprinkle seasoning rub over chicken. Toss to coat completely.

CCP: Refrigerate below 40°F. at least 2 hours before cooking.
2. In a bowl mix together salsa, lime juice, jerk seasoning and lime zest. Whisk in oil. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before using.

3. In a large bowl, gently toss together watermelon, pineapple and cilantro; fold in jerk salsa and gently toss to mix completely.

CCP: Refrigerate below 40°F. at least 2 hours before serving.

4. Place chicken on grill and cook at least 10 minutes per side or until meat completely cooked through and dark golden color.

CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.

CCP: May be served hot at 140°F. or higher, or chilled to 40°F. or lower.

5. To Serve: Using thongs, place 1 chicken breast on plate.  Using a #16 scoop, portion 1/4 cup watermelon salsa next to chicken. Serve immediately.

Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
boneless, skinless chicken breast , 4 ounce each 96.000 oz. 24 ea.
canola oil 0.25 cup
Jamaican jerk seasoning 0.25 cup
Pace® Chunky Salsa- Medium 36.000 oz. 1 qt.
lime juice 0.333 cup
Jamaican jerk seasoning 1 tbsp.
lime zest 2 tsp.
canola oil 3 tbsp.
seedless watermelon , diced 11.000 oz. 2 cup
pineapple , diced 12.000 oz. 2 cup
cilantro , chopped 0.5 cup
1. In a full-size hotel pan, toss chicken with oil to coat completely. Sprinkle seasoning rub over chicken. Toss to coat completely.

CCP: Refrigerate below 40°F. at least 2 hours before cooking.
2. In a bowl mix together salsa, lime juice, jerk seasoning and lime zest. Whisk in oil. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before using.

3. In a large bowl, gently toss together watermelon, pineapple and cilantro; fold in jerk salsa and gently toss to mix completely.

CCP: Refrigerate below 40°F. at least 2 hours before serving.

4. Place chicken on grill and cook at least 10 minutes per side or until meat completely cooked through and dark golden color.

CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.

CCP: May be served hot at 140°F. or higher, or chilled to 40°F. or lower.

5. To Serve: Using thongs, place 1 chicken breast on plate.  Using a #16 scoop, portion 1/4 cup watermelon salsa next to chicken. Serve immediately.

Made with:

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