Photo of Jerk Chicken Thighs with Mango Salsa by WW

Jerk Chicken Thighs with Mango Salsa

Total Time
41 min
25 min
16 min
Combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entree salad another night.


Ground cinnamon

¾ tsp(s)

Ground allspice

¾ tsp(s)

Dried thyme

¼ tsp(s)

Garlic salt

½ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Cayenne pepper

tsp(s), or to taste

Fresh lime juice

2 tbsp(s), divided

Uncooked boneless skinless chicken thigh

1 pound(s), boneless, about 6 thighs


1 large, 1 large, diced


1½ medium, or 1 large, finely chopped

Jalapeño pepper

1½ small, or 1 large, cored, seeded and minced (do not touch seeds with bare hands)


1 tbsp(s), fresh, minced

Table salt

tsp(s), or to taste


  1. Preheat grill to medium heat.
  2. Combine cinnamon, allspice, thyme, garlic salt, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavours to blend.
  3. Meanwhile, combine mango, shallot, jalapeño, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
  4. Place chicken on preheated grill. Grill for 10 minutes; flip over and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.