Jerk Chicken Thighs with Mango Salsa

Prep Time
25 min
Cook Time
16 min
Recipe Details
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground allspice
  • 1/2 tsp garlic salt
  • 1/4 tsp dried thyme
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper, or to taste
  • 2 Tbsp fresh lime juice, divided
  • 1 pound(s) uncooked boneless skinless chicken thigh(s), about 6 thighsSalsa
  • 1 large mango(es), diced
  • 2 small uncooked shallot(s), finely chopped
  • 1 large jalapeño pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
  • 1 Tbsp cilantro, fresh, minced
  • 1/8 tsp table salt, 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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