Jamaican Jerk Chicken with Papaya Salsa

Jamaican Jerk Chicken with Papaya Salsa
Recipe type: Poultry
Serves: 4
  • Chicken:
  • 4 each chicken, legs, quarters, broiler/fryer type
  • 2 Tablespoons hot pepper sauce
  • 1 teaspoon salt, seasoned, spicy
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • Papaya Salsa:
  • 1 1/2 Cups papaya, diced
  • 1/4 Cup onion, red, minced
  • 2 Tablespoons sugar
  • 2 Tablespoons pepper, red, minced
  • 2 Tablespoons jelly, hot pepper
  • 2 Tablespoons cilantro, chopped
  • rice, cooked
  1. Papaya Salsa: In a large bowl, mix all of the ingredients together well. Chill. Makes about 2 cups.
  2. Chicken: In a shallow container, place the hot pepper sauce. Add chicken, one piece at a time, turning to coat. Sprinkle salt, cinnamon and allspice over the chicken.
  3. Place the chicken, skin side up, in a single layer in a large shallow baking dish. Bake at 400 F, basting twice with pan juices, for 45 minutes or until the chicken is fork tender.
  4. Arrange the rice and chicken on a serving platter. Spoon papaya salsa over the chicken.
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