Jerk Chicken Thighs with Mango Salsa

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


uncooked scallion(s)

2 medium, chopped

fresh lime juice

2 Tbsp


2 Tbsp, fresh, chopped

low sodium soy sauce

1 Tbsp


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


uncooked boneless skinless chicken thigh(s)

8 oz


1 small, peeled, pitted, and chopped

uncooked red onion(s)

2 Tbsp, chopped, chopped

unsweetened orange juice

2 Tbsp

table salt



  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.


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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