Name: Jerk chicken thighs with mango salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium uncooked scallion(s) chopped; 2 Tbsp fresh lime juice; 2 Tbsp cilantro fresh, chopped; 1 Tbsp low sodium soy sauce; 1 Tbsp sugar; 1 medium clove(s) garlic clove(s); 1 tsp ginger root fresh, peeled and grated; 1 small jalapeño pepper(s) coarsely chopped (wear gloves to prevent irritation); 0.75 tsp ground allspice; 0.125 tsp ground nutmeg; 8 oz uncooked boneless skinless chicken thigh(s); 1 small mango(es) peeled, pitted, and chopped; 2 Tbsp, chopped uncooked red onion(s) chopped; 2 Tbsp unsweetened orange juice; 0.125 tsp table salt

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Total Time

40 min

Prep

15 min

Cook

25 min

Serves

Difficulty

Easy

If you’re looking for bold flavor, this chicken dish delivers in a big way. In Jamaica, where “jerked meats” originated, there are both wet marinades and dry rubs. This recipe uses a homemade wet jerk seasoning marinade that gives the chicken bold flavor. Much like homemade curries, homemade jerk seasoning can vary from cook to cook. To tame the heat we’ve substituted a jalapeño pepper for the traditional, extremely hot scotch bonnet chile pepper. And we’ve paired the chicken with a cooling mango salsa. You can make the salsa up to a day ahead and keep it, covered, in the refrigerator.

Ingredients

uncooked scallion(s)

2 medium, chopped

fresh lime juice

2 Tbsp

cilantro

2 Tbsp, fresh, chopped

low sodium soy sauce

1 Tbsp

sugar

1 Tbsp

garlic clove(s)

1 medium clove(s)

ginger root

1 tsp, fresh, peeled and grated

jalapeño pepper(s)

1 small, coarsely chopped (wear gloves to prevent irritation)

ground allspice

¾ tsp

ground nutmeg

⅛ tsp

uncooked boneless skinless chicken thigh(s)

8 oz

mango(es)

1 small, peeled, pitted, and chopped

uncooked red onion(s)

2 Tbsp, chopped, chopped

unsweetened orange juice

2 Tbsp

table salt

⅛ tsp

Instructions

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.

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