Jerk Chicken Thighs with Avocado Mango Salsa

Name: Jerk Chicken Thighs with Avocado Mango Salsa
Prep time: 3 h 20 min
Cook time: 10 min
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 6 boneless skinless chicken thighs (about 1 1/2 lbs); 6 green onions, white root ends cut off; 1 jalapeno pepper, ribs and seeds removed; 3 cloves garlic; 1/3 cup soy sauce; 1/4 cup fresh lime juice; 2 Tbsp olive oil (or vegetable oil); 1 1/2 Tbsp brown sugar; 1 1/4 tsp ground ginger; 1 tsp ground allspice; 1 tsp ground black pepper; 1/2 tsp dried thyme; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1-2 ripe mangoes; 1 ripe avocado; 1 jalapeno pepper, seeds and ribs removed; 1/3 - 1/2 cup cilantro, minced; 1/4 cup red onion, finely minced; 2 Tbsp fresh lime juice

User Reviews

4.9

21 reviews

Excellent

Prep Time
3 hrs 20 mins
Cook Time
20 mins
Total Time
3 hrs 30 mins
Servings
6 servings
Calories
315 kcal
Course
Main Course

Jerk Chicken Thighs with Avocado Mango Salsa

Dominic Jacobs

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Tender chicken thighs are marinated in a homemade Jerk seasoning sauce, grilled, then topped with a fresh avocado and mango salsa that is out of this world!

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Ingredients

Servings

CHICKEN MARINADE:

6 boneless skinless chicken thighs (about 1 1/2 lbs) (can substitute chicken breasts)
6 green onions, white root ends cut off roughly chopped
1 jalapeno pepper, ribs and seeds removed roughly chopped
3 cloves garlic, roughly chopped
1/3 cup soy sauce
1/4 cup fresh lime juice
2 Tbsp olive oil (or vegetable oil)
1 1/2 Tbsp brown sugar
1 1/4 tsp ground ginger
1 tsp ground allspice
1 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

AVOCADO MANGO SALSA:

1-2 ripe mangoes
1 ripe avocado
1 jalapeno pepper, seeds and ribs removed finely diced
1/3 - 1/2 cup cilantro, minced
1/4 cup red onion, finely minced
2 Tbsp fresh lime juice

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Instructions

Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to a blender or food process and pulse several times until it's semi-smooth. Pour marinade into bag with chicken, seal and place in the refrigerator for 3-8 hours.
To a small mixing bowl, add salsa ingredients and toss to combine. Set aside while you cook the chicken.
Heat a large skillet over MED-HIGH heat with a drizzle of vegetable oil. Remove chicken from marinade, patting lightly with paper towels to remove excess marinade, then place chicken in skillet. Cook approximately 4-5 minutes per side, until lightly charred and cooked through.
Set chicken aside to rest for several minutes, then serve with a couple of spoonfuls of avocado mango salsa over the top.

Notes

Prep time includes a 3 hour marinating time
To grill chicken: Grill on MED to MED-HIGH heat for 4-5 minutes per side on lightly oiled grill grates.
For a spicier marinade: Leave the seeds in the jalapeño, or substitute a habanero pepper (or even the traditional scotch bonnet)
To serve over rice: I highly recommend this Coconut Rice
Alternatively, you can skip the marinating and dip the chicken in the sauce and cook it right away (which will make the prep time only 10 minutes). This will reduce the flavor, but is an option if you're running short on time!