Method
In a blender blend all the ingredients for the pickle brine until smooth.Place the chicken pieces in a shallow dish. Pour the pickle brine mixture over the chicken, making sure all pieces are fully submerged. Cover the dish and refrigerate for at least 4 hours, or overnight for best results. Turn the chicken occasionally to ensure even marination.
Mix all the ingredients for a salsa in a blender and pulse until you have a chunky salsa and then squeeze over the lime.
Preheat your grill to medium-high heat (about 180-200°C or 350-400°F) and oil the grates to prevent sticking.
Remove the chicken from the pickle brine and let it drain briefly. Pat the chicken pieces dry with paper towels.
Rub the jerk seasoning evenly over each piece of chicken, coating them thoroughly.
Place the chicken on the preheated grill and cook for about 6-8 minutes per side, or until the chicken is cooked through.
During the last few minutes of grilling, you can brush the chicken with a bit of extra pickle brine for added flavor, but be careful not to let it burn.
Once the chicken is done, remove it from the grill and let it rest for a few minutes.
Serve the pickle brined jerk chicken with lime wedges and fresh cilantro as garnish, if desired.
Ingredients
For the Pickle Brine:
60ml Opies Mini Gherkin brine
60 ml white vinegar
1 Opies Stem Ginger Ball
½ Scotch bonnet chilli
1 tablespoons brown sugar
1 garlic clove
¼ onion
1 teaspoon dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
For the Chicken:
4 chicken thighs
4 chicken drumsticks
Vegetable oil for grilling
Lime wedges and fresh cilantro for garnish (optional)
For the Pickle Pineapple Salsa
100g diced fresh pineapple
1/2 jar of Opies Mini Gherkins
1/4 red onion, finely chopped
Handful coriander, chopped
1 small jalapeño pepper, finely chopped (adjust to taste)
1 teaspoon honey
1/4 teaspoon ground cumin
Salt and black pepper to taste
Juice of 1 lime
