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.
Delicious carribbean flavors with a refreshing mango salad!
Course Main Course
Cuisine Carribbean
Keyword Jerk Chicken
Ingredients
2lbsBone – In Chicken Thighs, skin removed
Jerk Seasoning
1tbspBrown Sugar
2clovesGarlic, grated
1/4Onion, grated
1/2tbspGround Ginger
3sprigsFresh Thyme
1tspAll Spice
1tspCayenne Pepper
1tspCinnamon
1/2tspWhite Pepper
1/2tspNutmeg, grated
1/2tspSmoked Paprika
1/2tspGround Cloves
1tspSalt
3-4tbspOlive Oil
Mango Salad
1Ripe Mango
1Cucumber
1/4Red onion, sliced thin
1 – 2tbspSpicy pepper of choice, diced finelyI'm using an Anaheim pepper from my garden
1Ripe Avocado, diced
2tbspFresh Basil, chopped
Juice of 1 Lime
Salt & Pepper to taste
Olive oil for drizzling
3cupsWhite 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!