Go Back
jerk chicken with mango salsa

Jerk Chicken with Mango Salsa

This spicy caribbean inspired chicken topped with a bright, refreshing mango salsa will make you rush to fire up the grill this summer!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Course: Dinner, Entree
Cuisine: Caribbean, Jamaican
Ingredients Method

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

Method
 

Jerk Chicken
  1. 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.
  2. 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.
  3. Allow the chicken to rest for 5-10 minutes before serving.
Mango Salsa
  1. While the chicken is marinating, cut the mango into small cubes and place them in a large bowl.
  2. Dice up the tomatoes, red onion, and poblano pepper (remove the seeds and membrane). Add to the bowl with the mango.
  3. Add in lime juice and olive oil, and season with salt and pepper to taste. Stir to combine.
  4. Spoon overtop grilled chicken and serve.