Jerk chicken thighs with fresh mango salsa by Millie Peartree

Jerk Chicken Thighs with Fresh Mango Salsa by Millie Peartree

Total Time
1 hr 40 min
20 min
20 min
Turn this recipe into tacos or wraps! Shred or slice the chicken and serve in Boston lettuce leaves or small tortillas with the salsa spooned over top. Swap in 3 large boneless, skinless chicken breasts for the thighs, if you prefer.


Uncooked skinless boneless chicken thigh

6 thigh(s)

Jamaican jerk seasoning

¼ cup(s)


1½ medium, diced

Red bell pepper

½ medium, diced

Red onion

½ small, diced


2 Tbsp, fresh, chopped

Jalapeño pepper

½ medium, seeded and minced

Fresh lime juice

2 Tbsp

Kosher salt

tsp, or to taste


  1. Trim any excess fat from chicken. Place chicken in a large bowl and cover with jerk seasoning. Turn chicken to coat, cover bowl, and refrigerate for at least an hour.
  2. Preheat oven to 375℉.
  3. Remove chicken from bowl and place in a single layer on an ungreased baking sheet. Bake until chicken is cooked through and reaches an internal temperature of 165℉, 15 to 30 minutes (will vary depending on thickness).
  4. Meanwhile, to make salsa, in a medium bowl, combine mango, red pepper, onion, cilantro and jalapeño. Drizzle with lime juice and stir to combine. Season to taste with salt, stir again, and chill for 10 minutes.
  5. Serve chicken topped with salsa.
  6. Serving size: 1 chicken thigh and about ½ cup salsa


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.