Jamaican Jerk Chicken With Papaya Salsa
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups Papaya, diced
1/4 cup red onion,  minced
2 tablespoons Sugar
2 tablespoons Red pepper minced
2 tablespoons Jelly, hot pepper
2 tablespoons Cilantro, chopped
Rice, cooked
4 Leg, chicken, quarters broiler/fryer type
2 tablespoons Hot pepper sauce
1 teaspoon Salt, seasoned, spicy
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice

Preparation

1 Papaya Salsa:In a large bowl, add papaya, red onion, red pepper, hot pepper jelly and cilantro and mix well. 2 Chill. 3 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. 4 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. 5 Arrange the rice and chicken on a serving platter. Spoon papaya salsa over the chicken.