Jerk Chicken Thighs with Fresh Mango Salsa by Millie Peartree
6
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked boneless skinless chicken thigh(s)
6 thigh(s)
Jamaican jerk seasoning
0.25 cup(s)
Mango
1.5 medium
Red bell pepper(s)
0.5 medium
Uncooked red onion(s)
0.5 small
Cilantro
2 Tbsp
Jalapeño pepper(s)
0.5 medium
Fresh lime juice
2 Tbsp
Kosher salt
0.125 tsp
Instructions
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
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