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!