Jerk Chicken With Salsa

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Jerk Chicken With Salsa

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.

Printable Recipe Card

About Jerk Chicken With Salsa

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean
Dietary Needs: Low Fat Wheat Free




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