Jerk Chicken Two-Ways

As we all know the last few days have been pretty hot, and living in house without a/c can be unbearable! So, Jim and I decided to grill some chicken and finally crack open the bottle of jerk seasoning we purchased ten months ago on our honeymoon in Jamaica. Last night we made grilled chicken with mango salsa and pineapple fried rice and tonight I used a leftover breast and created Jamaican jerk chicken wraps. I rarely finish my own meal when I cook and I can tell you I ate every last bite! Tasty, tasty!!

Night One: Jamaican Jerk Chicken w/ Pineapple Fried Rice

• 4 boneless, skinless chicken breasts
• 1 tsp. olive oil
• Jerk Seasoning
• Mango Salsa (I cheated! We had bought a container at Costco)
• 2 c. White Rice
• 1 can Pineapple Chunks
• Bunch of Chives, chopped
• 3 Tbl. Butter

1. Preheat Barbeque
2. In a shallow dish place chicken and coat with olive oil. Next, place jerk seasoning on chicken until well coated. Let stand for 15-20 minutes.
3. In a saucepan combine rice with four cups of water and season water with salt. Bring to a simmer and then cover for twenty minutes.
4. Once rice is cooked, place chicken on BBQ and cook for 6-7 minutes on each side.
5. In a large skillet, melt butter. Add rice and combine with butter. Combine pineapple and chives. Stir occasionally until warmed through.
6. Remove chicken from grill. Plate chicken with mango salsa and serve along side pineapple rice.

Night Two: Jamaican Jerk Chicken Wraps

• 1 Thinly sliced Jamaican Jerk Chicken Breast
• 1/2 Tomato, thinly sliced
• 4 leaves of Romaine Lettuce
• 1/4 Red Onion, thinly sliced
• 1/4 c. Mango Salsa
• 2 tsp. Light Cream Cheese
• 2 Tortilla Wraps

1. Warm tortillas slightly. Spread 1 tsp. cream cheese on each tortilla.
2. Layer lettuce on cream cheese, and then tomato, onion, chicken and mango salsa.
3. Wrap each like a burrito and cut.
4. Enjoy!

Recipe Courtesy of: My Noggin!