Jerk Chicken with Mango Salad
I recently went to the Caribbean where Jerk Chicken is on every menu in some form. It inspired me to take those flavors and make my own version! This delicious chicken paired with the mango salad makes me feel like I’m on the islands again.
Jerk Chicken with Mango Salad
Delicious carribbean flavors with a refreshing mango salad!
Ingredients
- 2 lbs Bone – In Chicken Thighs, skin removed
Jerk Seasoning
- 1 tbsp Brown Sugar
- 2 cloves Garlic, grated
- 1/4 Onion, grated
- 1/2 tbsp Ground Ginger
- 3 sprigs Fresh Thyme
- 1 tsp All Spice
- 1 tsp Cayenne Pepper
- 1 tsp Cinnamon
- 1/2 tsp White Pepper
- 1/2 tsp Nutmeg, grated
- 1/2 tsp Smoked Paprika
- 1/2 tsp Ground Cloves
- 1 tsp Salt
- 3-4 tbsp Olive Oil
Mango Salad
- 1 Ripe Mango
- 1 Cucumber
- 1/4 Red onion, sliced thin
- 1 – 2 tbsp Spicy pepper of choice, diced finely I'm using an Anaheim pepper from my garden
- 1 Ripe Avocado, diced
- 2 tbsp Fresh Basil, chopped
- Juice of 1 Lime
- Salt & Pepper to taste
- Olive oil for drizzling
- 3 cups White Rice, cooked
Instructions
- To a large bowl, add the chicken thighs and all the seasonings with olive oil. Mix well, cover and refrigerate overnight.
Mango Salad
- Dice mango, cucumber, and pepper. Slice onion and minced basil. Add all ingredients to a bowl and season with salt, pepper, lime juice and olive oil. Mix well and set aside.
- Cook white rice, spoon the mango salad over the rice and pour the dressing over everything so the rice absorbs the flavors.
- Heat your BBQ to 400℉, cook chicken on both sides until internal temperature is 170-175℉, this takes about 20-25 mins. The spices are dark, so don't worry if the chicken looks very dark, it's not burned.
- Top with chopped scallions and a squeeze of lime and enjoy!
