Jerk Chicken With Salsa

Gretchen ***


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 vote

25 Min
10 Min


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  • 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
  • 1/2 tsp
  • 1/2 tsp
    ground pepper
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    apple cider vinegar
  • ·
    juice of 1/2 a lime

  • 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.

Printable Recipe Card

About Jerk Chicken With Salsa

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

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