2

Jerk Chicken Thighs with Mango Salsa

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

¾ tsp

ground allspice

¾ tsp

garlic salt

½ tsp

dried thyme

¼ tsp

table salt

¼ tsp

black pepper

¼ tsp

cayenne pepper

tsp, or to taste

fresh lime juice

2 Tbsp, divided

uncooked boneless skinless chicken thigh(s)

1 pound(s), about 6 thighsSalsa

mango(es)

1 large, diced

uncooked shallot(s)

2 small, finely chopped

jalapeño pepper(s)

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

cilantro

1 Tbsp, fresh, minced

table salt

tsp, or to taste

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.
Notes
*Get crafty with leftovers: If you’re only cooking for 2 people, make the complete recipe and then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

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