Beer Can Style Jerk Chicken With Pineapple Black Bean Salsa Recipes

Steps:

• Marinate the Chicken Run fingers under chicken skin to release it and allow marinade to penetrate flesh, keeping skin intact. Place chicken in zip lock bag large enough to hold entire bird. Add marinade ingredients to bag. Zip up bag, removing as much air as possible. Smoosh around to mix and refrigerate overnight. Make the Pineapple Barbeque Sauce Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and simmer 20 mins or until thick and syrupy. Prepare the Jerk Rub Combine the ingredients in a bowl and mix or process in a clean coffee grinder (reserved for spices). Make the Pineapple Black Bean salsa. In a non-reactive bowl, combine juice, oil and honey. Stir to mix. Add remaining ingredients and mix. Let flavours mingle in refrigerator for at least an hour. Cook the Chicken - Beer Can Style. Remove chicken from marinade and let drain. Pat chicken dry with paper towels inside and out. Reserve marinade in measuring jug. Pour marinade into can, filling about half way. Rub chicken inside and out with Jerk rub, getting as much under the skin as you can. Place can in center of pie pan and slide chicken over can fitting the can neatly inside the cavity. Adjust legs to make a tripod and ensure the chicken is stable, squatting on the can. Insert meat thermometer probe in thigh area, not touching bone, if using a remote wireless one. Set up grill for indirect grilling. When hot, place chicken in its pan over the cool side of grill. Pour any remaining marinade in pie pan, just to cover to about ¼". Close grill and cook for about an hour. Check every 15 mins and brush generously with barbeque sauce. Also rotate 180 degrees each time to ensure even browning. When internal temperature reaches 170 - 175 degrees F remove carefully from grill and let rest about 10 mins. Temperature should rise to about 180 degrees F. Carve or quarter and serve with salsa. * Use latex gloves.

Steps:

• Spray large skillet with Pam, heat skillet, add olive oil.
• Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
• Add chicken cook till brown, about 5 minutes.
• Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
• Divide rice into 4 bowls, a half cup each.
• Spoon mixture over rice.
• garnish with green onions.