Jerk Chicken Thighs with Mango Salsa
3
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
¾ tsp
Ground allspice
¾ tsp
Garlic salt
½ tsp
Dried thyme
¼ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Cayenne pepper
⅛ tsp, or to taste
Fresh lime juice
2 Tbsp, divided
Uncooked skinless boneless chicken thigh
1 pound(s), about 6 thighsSalsa
Mango
1 large, diced
Shallot
2 small, finely chopped
Jalapeño pepper
1 large, cored, seeded and minced (do not touch seeds with bare hands)
Cilantro
1 Tbsp, fresh, minced
Table salt
⅛ 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.
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