
Jerk chicken thighs with mango salsa
5
Point(s)
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
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
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