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!

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Servings: 4 people

Course: Dinner

Ingredients Method

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

Method

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!