
Nutrition Facts
Total Time
45 min.
Serving & Size
1 SERVING ( 1 PIECE CHICKEN, 1/4 CUP SALSA)
Spicy, colorful flavors of this Caribbean dish meld well with a sweet, cooling watermelon salsa made with pineapple, salsa, lime and cilantro.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients | Weight | Measure |
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 |
Instructions |
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. |
Recipe Tip
- May substitute bone-in chicken breasts, thighs, or drumsticks for boneless chicken breast portions.