Jamaican Jerk Chicken with Mango Salsa

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• For the jerk marinade: For the jerk marinade:
• 2 scotch bonnet peppers, seeds removed and chopped 2 scotch bonnet peppers, seeds removed and chopped
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 2 teaspoons ground allspice 2 teaspoons ground allspice
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For the mango salsa: For the mango salsa:
• 2 ripe mangoes, diced 2 ripe mangoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 16g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, combine all the jerk marinade ingredients and blend until smooth.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
6. 6.
   While the chicken is grilling, prepare the mango salsa by combining all the salsa ingredients in a bowl. Mix well and season with salt to taste.
7. 7.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the Jamaican Jerk Chicken with the mango salsa on the side. Enjoy!

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with gloves and avoid touching your face or eyes while handling. Adjust the amount according to your spice tolerance.
• Allspice — If you can't find ground allspice, you can use whole allspice berries and grind them yourself using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the jerk marinade.
• If you prefer a milder version, reduce the amount of scotch bonnet peppers or remove the seeds.
• Make sure to let the chicken rest after grilling to allow the juices to redistribute, resulting in a juicier and more tender chicken.
• Serve the Jamaican Jerk Chicken with rice and beans for a complete meal.
• If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.

Serving advice

Serve the Jamaican Jerk Chicken with a generous portion of mango salsa on the side. Garnish with fresh cilantro leaves for added freshness. This dish pairs well with a side of coconut rice or grilled plantains.

Presentation advice

Arrange the grilled Jamaican Jerk Chicken on a platter and drizzle any remaining marinade over the top. Place a bowl of vibrant mango salsa next to the chicken for a pop of color. Sprinkle some chopped cilantro over the dish for an attractive finishing touch.