Jerk Chicken Panini with Pineapple-Black Bean Salsa

Jerk Chicken Panini with Pineapple Black Bean Salsa

Serves 4

INGREDIENTS:

4 pita breads
8 slices Monterey Jack Cheese
4 jerk chicken cutlets (see recipe below)
1 cup Pineapple-Black Bean Salsa (see recipe for BUSH’S® Black Bean Salsa with Pineapple at AllRecipes.com) – I used fresh pineapple

DIRECTIONS:

Preheat the panini grill to medium-high heat.

For each sandwich: Heat a pita bread in the microwave on High for 15 seconds (this will help prevent it from breaking when you fold it). Place two slices of cheese on top of the pita. Add a chicken cutlet and a few spoonfuls of pineapple-black bean salsa and carefully fold over the pita. Grill until cheese is melted and golden grill marks appear, about 3 to 4 minutes. Serve immediately and enjoy!

Jerk Chicken Cutlets
Adapted from the Jerk Chicken recipe on Simply Recipes

Makes 4 chicken cutlets

INGREDIENTS:

1/4 cup malt vinegar (or white vinegar)
1 tablespoon dark rum
1 Scotch bonnet pepper (or habanero), with seeds, chopped
1/2 red onion, chopped
2 green onion tops, chopped
1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon molasses
4 boneless, skinless chicken breast cutlets (or 2 chicken breasts cut in half lengthwise)
1/4 cup lime juice
Vegetable oil, for brushing grill grates

Safety note: Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. Be sure to protective gloves while handling the chiles and the jerk paste.

DIRECTIONS:

Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

Preheat the panini grill to medium-high heat.

Remove chicken from the marinade bag or pan. Brush vegetable oil onto the upper and lower grates to minimize sticking. Grill until cooked through, about 5-6 minutes.