Jerk Chicken Thighs with Mango Salsa
0
Points®
Total time: 41 min • Prep: 25 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
Combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entree salad another night.
Ingredients
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
⅛ tsp(s), or to taste
Fresh lime juice
2 tbsp(s), divided
Uncooked boneless skinless chicken thigh
1 pound(s), boneless, about 6 thighs
Mango
1 large, 1 large, diced
Shallots
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)
Cilantro
1 tbsp(s), fresh, minced
Table salt
⅛ tsp(s), or to taste
Instructions
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.
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