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jerk chicken with salsa

(1 rating)
gcolie avatar
Recipe by
Gretchen ***
@gcolie
Columbia, TN

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.

►
(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 10 Min
method Grill

Ingredients For jerk chicken with salsa

  • 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

How To Make jerk chicken with salsa

  • 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.
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