jerk chicken with salsa
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.
prep time
25 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
Ingredients
- JERK CHICKEN
- 4 - chicken breasts, boneless and skinless
- 2 1/2 teaspoons dried thyme
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon allspice, ground
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 4 tablespoons 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 cup frozen corn, thawed
- 1/2 bunch cilantro, chopped
- - juice of 1/2 a lime
- - salt to taste
How To Make jerk chicken with salsa
-
Step 1Combine 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)
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Step 2Put chicken breasts in between two sheets of plastic wrap. Using a meat mallet, pound out to about 1/4 inch thick.
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Step 3In 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.
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Step 4Grill 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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