Ingredients
1
lb boneless chicken thighs or breasts
2
tablespoons olive oil
3
tablespoons jerk seasoning
1/2
medium pineapple, cut into triangles
2
tablespoons coconut rum or rum, if desired
Chopped fresh cilantro and lime wedges, as desired
Preparation
Heat gas or charcoal grill.
Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
Place chicken in center of foil. Drizzle with olive oil; sprinkle with jerk seasoning. Scatter pineapple wedges around chicken. Pour over rum.
Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
Place packets on grill over medium-high heat. Cover grill; cook 20 to 25 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F), turning chicken once. Cooking time will depend on size of chicken.
Remove from grill; unwrap and top with fresh cilantro and lime wedges.
