Jerk Chicken With Salsa

Gretchen ***

By
@gcolie

This is a great summer meal that's light but full of flavor.
I made this mild to keep it kid-friendly. If you want to turn up the heat, increase the cayenne to 1/2 teaspoon, and add a jalapeno pepper (seeded & finely diced) to the salsa. Serve with coconut rice.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

25 Min

Cook:

10 Min

Method:

Grill

Ingredients

JERK CHICKEN

4
chicken breasts, boneless and skinless
2 1/2 tsp
dried thyme
1/4 tsp
cayenne pepper
3/4 tsp
allspice, ground
1 1/2 tsp
sugar
1/2 tsp
salt
1/2 tsp
ground pepper
2 Tbsp
olive oil
4 Tbsp
apple cider vinegar
juice of 1/2 a lime

SALSA

1
cucumber, peeled, seeded, and chopped
1
mango, peeled and chopped
1
small sweet onion, chopped
1
medium sweet red pepper, seeded, chopped
1 c
frozen corn, thawed
1/2 bunch
cilantro, chopped
juice of 1/2 a lime
salt to taste

Directions Step-By-Step

1
Combine cucumber, mango, onion, red pepper, corn, and cilantro in bowl. Squeeze with lime and salt to taste. Chill until ready to serve.
( Make this several hours ahead for best flavor)
2
Put chicken breasts in between two sheets of plastic wrap. Using a meat mallet, pound out to about 1/4 inch thick.
3
In a large Ziploc bag, add chicken, thyme, cayenne, allspice, sugar, salt, pepper, olive oil, vinegar, and lime juice.
Squeeze bag and "massage" marinade into meat, coating evenly.
Refrigerate for 2 to 3 hours.
4
Grill chicken on medium low heat- 5 to 8 minutes on each side or until no longer pink.



NOTE : Instead of grilling, you could bake the chicken breasts at 375 degrees for 25 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Dietary Needs: Low Fat, Wheat Free
Other Tags: Quick & Easy, For Kids, Healthy