Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|boneless, skinless chicken breast||96 oz.||24 ea.|
|canola oil||0 1/4 cups|
|Jamaican jerk seasoning||0 1/4 cups|
|lime juice||0 333/1000 cups|
|Jamaican jerk seasoning||1 tbsp.|
|lime zest||2 tsp.|
|canola oil||3 tbsp.|
|seedless watermelon||11 oz.||2 cups|
|pineapple||12 oz.||2 cups|
|cilantro||0 1/2 cups|
|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.
- May substitute bone-in chicken breasts, thighs, or drumsticks for boneless chicken breast portions.