Jerk Chicken with Mango Avocado Salsa and Coconut Rice

05.16.2017

Jerk Chicken

What better way to get in the summer mood than to grill up a fresh tropical meal?? This marinated Jerk Chicken is seriously delicious, and of course it’s just that much better when you take the extra time to make the Mango Avocado Salsa and Coconut Rice to pair with it! The fusion of island flavors here is most definitely set to impress. It’s a meal you’ll crave and want to make again and again!

Jerk Chicken

Of course this chicken is good on its own when you don’t have time to make the salsa or rice and you can just serve it with sauteed or steamed veggies. But everything is better when there’s avocado involved, right?

As far as heat goes, I have to make this recipe to be edible to my kids so I just use a jalapeno pepper (and I actually do leave the seeds and it’s not too spicy for them, the salsa tones done the spice of the jalapeno) but if you like really spicy foods you can go with the more traditional scotch bonnet pepper or a habanero pepper for lots of heat. Just be sure to use gloves when handling the peppers as they have oils in them (called capsaicinin) that can damage and really sting your eyes if you touch them – even after you’ve washed your hands. I’ve even experienced this with jalapenos, so the milder of the hot peppers, and the burn is terrible (and I had even washed my hands several times before handling my contact lenses).

Jerk Chicken

Isn’t summer just dreamy? Warm sunshine, beach days, picnics at the park, scenic hikes, and food like this! And have I said yet that I love mango season? Because I really love when good fresh mangos are in season! And I want to eat them on everything which I why they’re even going in my dinner a lot lately. They were made for this jerk chicken!

Jerk Chicken

Jerk Chicken with Mango Avocado Salsa and Coconut Rice

Yield: About 4 servings

Jerk Chicken with Mango Avocado Salsa and Coconut Rice

Ingredients

    Chicken and Marinade
  • 1 1/2 lbs trimmed boneless, skinless chicken breasts or thighs
  • 8 green onions, roots trimmed, chopped into thirds (or sub. 1/2 medium red onion)
  • 1 jalapeño, stemmed, chopped into thirds*
  • 1-inch knob ginger peeled and minced
  • 3 cloves garlic
  • 1/3 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 Tbsp olive oil, plus more for grill
  • 1 Tbsp packed light brown sugar
  • 2 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp ground allspice
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Directions

  • If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded). Place chicken breasts in a gallon size resealable bag. Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour marinade over chicken in bag and rub marinade over chicken. Seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
  • Preheat a grill over medium-high heat to about 400 degrees. Brush grill grates with oil then place chicken on grill. Grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side. Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
  • *If you like really hot spicy things a seeded scotch bonnet or habanero pepper can be used. Just be sure to use gloves when handling peppers.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/jerk-chicken-with-mango-avocado-salsa-and-coconut-rice/

11 comments

  • Catering Den Haag: This looks like the perfect dish! Yum! May 16, 2017 at 2:50am Reply

  • Deborah @ The Harvest Kitchen: In a word…yum!!! This looks amazing!! Light, bright and delicious!! So perfect for summer!! May 16, 2017 at 8:15am Reply

  • Sara @ Last Night’s Feast: That chicken looks grilled to perfection! May 16, 2017 at 9:41am Reply

  • Hayley Dawn: Such beautiful colours! The chicken looks delicious
    http://www.hayleydawnblogs.com May 16, 2017 at 3:56pm Reply

  • Jasmine: Thanks for posting, this was one of the most amazing meals I’ve had in awhile! My super picky kids went back for seconds, and hubby said it felt like we were eating at a fancy restaurant! Do you have a cookbook out yet??? May 23, 2017 at 11:20pm Reply

    • Jaclyn: You’re so sweet Jasmine! I would love to do a cookbook someday. Just need to find the time! May 25, 2017 at 11:24am Reply

  • Tasha: This looks amazing! How would you adjust the recipe for either oven or the cuisnart countertop grills? May 24, 2017 at 5:11pm Reply

    • Jaclyn: With the oven I’d bake at 400 for about 17 – 23 minutes until it registers 165 in the middle. Then I’m guessing the countertop grill would be about the same as an outdoor grill – I’d heat it over medium-high to high heat or sear. May 25, 2017 at 10:52am Reply

  • Heidi: This was delicious! I didn’t have allspice so I omitted. I also cut the cinnamon and nutmeg in half to suit my taste. Definitely going to be making a regular appearance at our house. Excellent recipe and beautiful pictures! Thank you so much for all your hard work! May 25, 2017 at 10:02pm Reply

    • Jaclyn: Thanks for the thanks Heidi :)! I’m so glad you enjoyed this recipe! May 26, 2017 at 1:00pm Reply

Add your comment:

Copyright 2017 Cooking Classy
Design by cre8d