Jerk chicken thighs with mango salsa
7
Points®
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
Fresh lime juice
2 Tbsp
Cilantro
2 Tbsp
Low sodium soy sauce
1 Tbsp
Sugar
1 Tbsp
Garlic
1 medium clove(s)
Fresh ginger
1 tsp
Jalapeño pepper(s)
1 small
Ground allspice
0.75 tsp
Ground nutmeg
0.125 tsp
Uncooked boneless skinless chicken thigh(s)
8 oz
Mango
1 small
Uncooked red onion(s)
2 Tbsp, chopped
Unsweetened orange juice
2 Tbsp
Table salt
0.125 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.
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