Name: Jerk Chicken with Mango Avocado Salsa and Coconut Rice Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1½ lbs chicken breasts; 8 Green Onions; 1 Jalapeno; 1 inch knob ginger; 3 cloves garlic; ⅓ cup soy sauce; ¼ cup fresh lime juice; 2 tbsp olive oil; 1 tbsp light brown sugar; 2 tsp fresh thyme leaves; 1 tsp ground allspice; 1 tsp freshly ground black pepper; ½ tsp ground cinnamon; ½ tsp ground nutmeg; coconut rice; Mango Avocado Salsa

jerk chicken with mango avocado salsa and coconut rice recipe

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.

Preparation: 15 minutes

Cooking: 10 minutes

Marinate Time: 4 hours

Total: 4 hours 25 minutes

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.
Brush grill grates with oil then place chicken on grill.
Grill for about 4 to 5 mintues per side until center of chicken registers 165 degrees F on an instant read thermometer.
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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