How To Make Jerk Chicken with Mango Avocado Salsa and Coconut Rice
Full of warm Jamaican flavors, this jerk chicken is a smoky dish that is complemented by the fresh and light tastes of the salsa and coconut rice.
Serves:
Ingredients
- 1½lbschicken breasts,or chicken thighs, skinless and boneless, trimmed
- 8green onions,roots trimmed, chopped into thirds
- 1jalapeño,stemmed, chopped into thirds
- 1inchknob ginger,peeled and minced
- 3clovesgarlic
- ⅓cupsoy sauce
- ¼cupfresh lime juice
- 2tbspolive oil,plus more for grill
- 1tbsplight brown sugar,packed
- 2tspfresh thyme leaves
- 1tspground allspice
- 1tspfreshly ground black pepper
- ½tspground cinnamon
- ½tspground nutmeg
- Coconut Rice,see notes below for recipe
- Mango Avocado Salsa,see notes below for recipe
Instructions
-
If using chicken breasts, pound thicker parts with the flat side of a meat mallet to even out their thickness.
-
Place chicken 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 F.
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Brush grill grates with oil then place chicken on grill.
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Grill for about 4 to 5 mintues per side until center of chicken registers 165 degrees F on an instant read thermometer.
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Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
Recipe Notes
Recipe for Coconut Rice.
Recipe for Mango Avocado Salsa.
Nutrition
- Calories: 398.20kcal
- Fat: 22.90g
- Saturated Fat: 5.59g
- Trans Fat: 0.18g
- Monounsaturated Fat: 11.47g
- Polyunsaturated Fat: 4.16g
- Carbohydrates: 9.59g
- Fiber: 1.76g
- Sugar: 3.49g
- Protein: 38.19g
- Cholesterol: 108.86mg
- Sodium: 1281.86mg
- Calcium: 67.55mg
- Potassium: 620.89mg
- Iron: 2.34mg
- Vitamin A: 59.31µg
- Vitamin C: 16.07mg
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