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!
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.