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Jerk Chicken Thighs with Mango Salsa

5
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Easy
In Jamaica, where “jerked meats” originated, there are both wet marinades and dry rubs. This recipe uses a homemade, wet jerk seasoning marinade.

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

  1. 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.
  2. To make the mango salsa, combine the remaining 1 tablespoon cilantro, the mango, onion, orange juice, and salt in a small bowl; set aside.
  3. 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.

Notes

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.You can make the salsa up to a day ahead and keep it, covered, in the refrigerator.

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