Jerk chicken thighs with mango salsa
2 medium, chopped
Fresh lime juice
2 Tbsp, fresh, chopped
Low sodium soy sauce
1 medium clove(s)
1 tsp, fresh, peeled and grated
1 small, coarsely chopped (wear gloves to prevent irritation)
Uncooked boneless skinless chicken thigh(s)
1 small, peeled, pitted, and chopped
Uncooked red onion(s)
2 Tbsp, chopped, chopped
Unsweetened orange juice
- Combine the scallions, lime juice, 1 tablespoon of the cilantro, the soy sauce, sugar, garlic, ginger, jalapeño pepper, allspice, and nutmeg in a blender; puree on high speed. Transfer the mixture to a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
- To make the mango salsa, combine the remaining 1 tablespoon cilantro, the mango, onion, orange juice, and salt in a small bowl; set aside.
- Spray the grill rack with nonstick spray. Prepare the grill. Remove the chicken from the marinade. Grill the chicken 5 inches from the heat, turning frequently, until cooked through, 20–25 minutes. Serve the chicken with the mango salsa. Yields 1 chicken thigh and scant 1/2 cup salsa per serving.