Jerk Chicken Thighs with Mango Salsa

Total Time
41 min
25 min
16 min
Instead of the usual hamburgers and hot dogs, toss this onto the grill at your next backyard barbecue. Leftovers make a wonderful salad.*

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


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)


1 Tbsp, fresh, minced

table salt

tsp, or to taste


  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.
*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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