Jerk Chicken With Mango Salsa
This recipe for jerk chicken with mango salsa is ridiculously flavorful! I cut out the ingredients that make it spicy, so if you aren't a fan of spicy foods, you will love this recipe! The chicken is so tender and juicy. All thanks to the marinade. Best marinade I have ever had! And that sweet, mango salsa...YUM! The flavors combine so perfectly. You've gotta try this recipe!
Ingredients
For The Chicken And Marinade
- 1 ½ lbs. boneless, skinless chicken breast, thin cut
- 8 green onions, chopped
- 1 tbsp fresh minced ginger, peeled
- 3 cloves of garlic, minced
- 1/3 cup low sodium soy sauce
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp fresh thyme leaves, or 1/2 tsp dried
- 1/2 tsp ground clove
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For Mango Salsa
- 1 large mango, peeled and diced
- 1 small red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup red onion, chopped, rinsed under cold water and drained
- 1 large avocado, peeled and diced
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- salt and pepper, to taste
Instructions
- Place chicken in a large sealable freezer bag.
- In a medium bowl, mix together all of the ingredients for the marinade.
- Pour marinade in bag with chicken and seal bag tightly. move chicken around making sure each piece is coated.
- Let sit in the fridge for at least 4-8 hours.
- In a bowl, mix together ingredients for the mango salsa. Cover and set aside until ready to use.
- When chicken is ready to cook, preheat oven to 425°. Line a large baking sheet with parchment paper or non stick spray.
- Place chicken on baking sheet, and bake in preheated oven for 25-30 minutes, or until internal temperature of center of chicken breast reaches 165°.
- When done, serve chicken over choice of grain, and finish with mango salsa.
- Enjoy!