Jerk Chicken with Mango Avocado Salsa and Coconut Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
4
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Course
Main Course
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Cuisine
Jamaican
Jerk Chicken with Mango Avocado Salsa and Coconut Rice
Description
In this recipe, chicken breasts or thighs are marinated in a blend of soy sauce, fresh lime juice, garlic, ginger, green onions, jalapeno, and a mix of warm spices including allspice, cinnamon, nutmeg, and thyme. The marinade is coarsely chopped and rubbed into the chicken, which is then grilled until cooked through and slightly charred. Marinating for several hours allows the bold flavors to infuse the meat.
The grilled chicken is served over coconut rice, which adds creaminess and sweetness, complementing the heat. Topping the dish is a mango avocado salsa that provides freshness, creaminess, and a touch of acidity, balancing the spices and bringing brightness to the plate.
If a spicier kick is desired, hotter peppers such as habanero or scotch bonnet can be used with caution and appropriate handling. This dish works well for casual dinners or gatherings and can be paired with simple sides or extra salsa for variety.
Ingredients
Chicken and Marinade
- 1 1/2 lbs trimmed boneless, skinless chicken breasts or thighs
- 8 green onion roots trimmed, chopped into thirds (or sub. 1/2 medium red onion
- 1 jalapeno pepper stemmed, chopped into thirds
- 1- inch ginger knob; peeled and minced
- 3 cloves garlic
- 1/3 cup soy sauce
- 1/4 cup lime juice fresh
- 2 Tbsp olive oil plus more for grill
- 1 Tbsp light brown sugar packed
- 2 tsp thyme fresh leaves or 1/2 tsp dried
- 1 tsp ground allspice
- 1 tsp black pepper freshly ground
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Mango Avocado Salsa, see notes
Coconut Rice, see notes
Instructions
- If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded).
- Place chicken breasts in a gallon size resealable bag.
- Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
- Pour marinade over chicken in bag and rub marinade over chicken, seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
- Preheat a grill over medium-high heat to about 400 degrees.
- Brush grill grates with oil then place chicken on grill.
- Grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side.
- Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
Notes
- For extra spicy heat, seed and use scotch bonnet or habanero peppers, handling with gloves.
- Use freshly chopped marinade ingredients for best flavor.
- Refer to separate recipes for Coconut Rice and Mango Avocado Salsa for full details.
- The recipe does not include nutrition information for the rice and salsa components.
User Reviews
Overall Rating
5
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