Take a trip to the caribbean by way of your backyard with this delicious jerk chicken with mango salsa. This spicy chicken topped with a bright, refreshing salsa will make you rush to fire up the grill this summer!
Jerk Marinade
Jerk style cooking originated in Jamaica back in the 1600’s. The spicy, sweet, and smokey flavor can be used on any meat, beef, fish, lamb, and most commonly chicken.
While recipes for jerk marinades can vary widely (every Caribbean cook has their own spin on it), some are wet and some are dry rubs, the most universal ingredients are allspice and scotch bonnet peppers. I’m a total baby when it comes to spice, and so I used a jalapeno instead, but you can also use habanero peppers or any hot pepper you like.
My marinade includes a blend of a lot of spices, including allspice, cayenne, paprika, thyme, nutmeg, cinnamon and cloves. Add that to a food processor (I use the NutriBullet Pro Plus) with the jalapeno, honey, ginger, olive oil, and vinegar to make a smooth paste. Pour it over the chicken and let it sit for an hour.
Grilling Chicken
The secret to grilling chicken is cooking it to temperature, not by a time! Start by heating your grill to about 400 degrees, medium high on a gas grill. Boneless chicken cooks quick, so it will only take about 4 minutes per side.
The key is to use a thermometer to make sure it had reached 165 degrees. Pull it off right away and let it rest. This will allow the the juices to redistribute so you will have a moist, delicious chicken.
Mango Salsa
The jerk marinade is pretty spicy, so topping it with a bright, refreshing, sweet salsa is the perfect way to cool your palate. This salsa comes together so quickly and only has 7 ingredients:
- Mangos
- Tomatoes
- Red Onion
- Poblano Pepper (or jalapenos)
- Cilantro
- Lime Juice
- Olive Oil
Just dice up the fruits and veggies, mix in the olive oil and lime juice, and season to taste with salt and pepper. This will be your new go-to salsa!
Fire up the grill and get ready for your taste buds to take an adventure. This spicy jerk chicken with mango salsa is the perfect summer meal. A little heat, a little sweet, and a whole lot of delicious.
Jerk Chicken with Mango Salsa
Ingredients
Jerk Chicken
- 1 lb boneless skinless chicken breast 4 small breasts
- 2 tsp salt
- 1 tsp black pepper
- 1 jalapeno
- 1 tsp onion powder
- ½ inch peeled ginger
- 1 tsp cayenne
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp sugar
- 1 tsp thyme
- ½ tsp allspice
- ¼ tsp ground clove
- ¼ tsp nutmeg
- ¼ tsp cumin
- ¼ tsp cinnamon
- ⅓ cup olive oil
- ¼ cup honey
- ¼ cup vinegar
Mango Salsa
- 2 ripe mangos
- 1 cup vine ripened tomatoes diced
- ½ cup red onion diced
- 1 poblano pepper
- ⅓ cup chopped cilantro
- 1½ tbsp olive oil
- ¼ cup lime juice
- salt and pepper
Instructions
Jerk Chicken
- In a food processor, blend all of the ingredients except the chicken. Place chicken breast in a large ziplock and pour the marinade over. Seal the bag and toss to coat. Place in the fridge and allow the chicken to marinate for at least one hour.
- Place chicken on a grill that is set to medium high, about 400°, and cook about 4 minutes per side, or until the internal temperature reaches 165.
- Allow the chicken to rest for 5-10 minutes before serving.
Mango Salsa
- While the chicken is marinating, cut the mango into small cubes and place them in a large bowl.
- Dice up the tomatoes, red onion, and poblano pepper (remove the seeds and membrane). Add to the bowl with the mango.
- Add in lime juice and olive oil, and season with salt and pepper to taste. Stir to combine.
- Spoon overtop grilled chicken and serve.
