Jerk Chicken Thighs with Mango Salsa
5
Points®
Total time: 41 min • Prep: 25 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
Instead of the usual hamburgers and hot dogs, toss this onto the grill at your next backyard barbecue. Leftovers make a wonderful salad.*
Ingredients
Ground cinnamon
0.75 tsp
Ground allspice
0.75 tsp
Garlic salt
0.5 tsp
Dried thyme
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Cayenne pepper
0.125 tsp
Fresh lime juice
2 Tbsp
Uncooked boneless skinless chicken thigh(s)
1 pound(s)
Mango
1 large
Shallot(s)
2 small
Jalapeño pepper(s)
1 large
Cilantro
1 Tbsp
Table salt
0.125 tsp
Instructions
1
Preheat grill to medium heat.
2
On a plate, combine cinnamon, allspice, garlic salt, thyme, table salt, black pepper, cayenne pepper and 1 tablespoon of lime juice; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3
Meanwhile, in a medium bowl, combine salsa ingredients.
4
Grill chicken for 10 minutes; flip 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 salsa per serving.
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