Jamaican Pineapple Jerk Chicken | Cookingdom Level 55 Walkthrough & Strategy

Jamaican Pineapple Jerk Chicken Strategy Guide

Fill the water basin in the center of the screen.
Individually place each of the five ingredients — chicken leg, lemon, thyme, onion, avocado — into the water.
Scrub each ingredient by sliding your finger up and down until fully clean, then return it to its original plate.

Place the pineapple on the cutting board. Slide horizontally to cut off the leafy top, then vertically to remove the skin.
Return the cleaned pineapple to its plate.
Place the avocado on the board. Rotate the knife clockwise around the seed to split it in half.
Discard the avocado seed into the trash bin.
Finely chop bird’s eye chili, ginger, basil, and cilantro, then return them to their plates.
Dice the pineapple, avocado, lemon, and onion, placing them back onto their respective plates.

Add onion, thyme, minced ginger, chopped cilantro, and chili into the blender.
Use a spoon to scoop in one portion of sauce and one portion of sugar.
Cover and blend until smooth.
Pour the marinade into a plastic bag, add the chicken leg, and tie the bag closed.
Wait overnight (until the moon rises and sets) for the chicken to marinate thoroughly.

Use the torch to light the coals in the grill, add the bar rack and grill grate.
Place the marinated chicken leg onto the grill, discard the plastic bag.
When the chicken starts smoking, use tongs to flip it over.
Once both sides are grilled, remove with tongs and place on a plate.

Place all ingredients except the lemon into the wooden bowl.
Use the tongs to squeeze lemon juice from the slices into the bowl.
Use the grater above the bowl and rub a whole lemon against it by moving your finger left and right.
Stir everything together with a wooden spatula in a clockwise motion until evenly mixed.

Done — enjoy your Caribbean-style feast!