Jerk Chicken Thighs With Mango Salsa
Ready In: 41 mins
Serves: 4
Ingredients
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper (to taste)
- 2 tablespoons fresh lime juice, divided
- 1 lb boneless skinless chicken thighs, about 6 thighs
- 1 large mango, diced
- 2 small shallots, finely chopped
- 1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
- 1 tablespoon fresh cilantro, fresh, minced
- 1⁄8 teaspoon table salt (to taste)
Directions
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you’re only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
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