Jerk Chicken with Mango Avocado Salsa and Coconut Rice

03.30.2018

Jerk Chicken is marinated for hours and finished on the grill for a seriously delicious slightly charred flavor. 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 Jamaican 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 With Mango And Avocado

Jerk Chicken

What better way to get in the summer mood than to grill up a fresh tropical meal? 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?

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Adjust the Heat Level as Desired

As far as heat goes, I have to make this recipe to be edible to my kids so I just use a jalapeño pepper (and I actually do leave the seeds and it’s not too spicy for them, the salsa tones down 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.

Grilled Chicken With Jerk Chicken Marinade

Jerk Chicken Marinade Ingredients

This is a simple marinade that packs bold flavors. It combines:

  • fresh onions, garlic and ginger (fresh flavor)
  • herbs and sweet spices (flavor)
  • soy sauce (saltiness and depth)
  • peppers (heat)
  • brown sugar (sweetness)
  • lime (tang)

How to Make Jerk Chicken

  • For chicken breasts, pound them out to even thickness. Leave thighs as is.
  • Place chicken breasts in a gallon size resealable bag.
  • Add remaining marinade ingredients to a food processor and chop.
  • Pour marinade over chicken and refrigerate 4 – 8 hours.
  • Preheat a grill over medium-high heat. Oil grill grates.
  • Grill to 165 degrees in center, about 4 – 5 minutes per side.
  • Serve warm over Coconut Rice and topped with Mango Avocado Salsa.

Mixture of Avocado and Mango to go with jerk chicken

Tips for This Recipe

  • Make it spicer with various peppers as desired. Here’s a pepper scale to refer too.
  • 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.
  • Let marinate at least 4 hours. This really allows time for those flavors to soak into the chicken.
  • Use chicken breasts or thighs in this recipe.
  • Don’t omit ingredients in the marinade for best flavor. Everything together builds layers of flavor in this dish.

grilled jerk chicken on a bed of rice

The Perfect Summer Meal

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!

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Jerk Chicken with Mango Avocado Salsa and Coconut Rice

5 from 7 votes

Chicken is marinated for hours and finished on the grill for a seriously delicious slightly charred flavor. 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 Jamaican island flavors here is most definitely set to impress. It's a meal you'll crave and want to make again and again!

Course: Main Course
Cuisine: Jamaican
Keyword: Jerk Chicken
Servings: 4
Calories: 300 kcal
Author: Jaclyn

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

Mango Avocado Salsa, see notes

Coconut Rice, see notes

Instructions

  1. 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). 
  2. Place chicken breasts in a gallon size resealable bag. 
  3. Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
  4. 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.

  5. Preheat a grill over medium-high heat to about 400 degrees. 
  6. Brush grill grates with oil then place chicken on grill. 
  7. Grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side. 
  8. Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
  9. Recipe source: Cooking Classy

Recipe Notes

  • *If you like really hot spicy things a seeded scotch bonnet or habanero pepper can be used.
  • Be sure to use gloves when handling peppers.
  • Follow link HERE for Coconut Rice Recipe and Avocado Mango Salsa Recipe.
  • Recipe does not include nutrition for Coconut Rice and Avocado Salsa.
Nutrition Facts
Jerk Chicken with Mango Avocado Salsa and Coconut Rice
Amount Per Serving
Calories 300 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 108mg 36%
Sodium 1283mg 53%
Potassium 763mg 22%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 38g 76%
Vitamin A 6.9%
Vitamin C 20.1%
Calcium 4%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

34 comments

  • marlana Nico: This dish was awesome! October 15, 2018 at 1:18pm Reply

  • Meredith: This is easily one of the greatest things I’ve ever made. It’s going into the recipe book. September 19, 2018 at 8:23pm Reply

    • Jaclyn: Happy to hear you liked it so much Meredith! Thanks for the great review! September 19, 2018 at 8:52pm Reply

  • saiba mais: I really enjoyed this very different recipe I will make for myself. September 5, 2018 at 12:50pm Reply

  • Sophia: Could you use a blender instead of a food processor for marinade? June 1, 2018 at 11:59am Reply

    • Jaclyn: Yes that would be fine. Hope you enjoy! June 1, 2018 at 1:14pm Reply

  • Debi: This was chock full of flavor! I used boneless chicken breasts and it was amazing! April 11, 2018 at 10:10am Reply

    • Jaclyn: I’m so glad you liked this jerk chicken recipe Debi! Thanks for your review! April 11, 2018 at 9:44pm Reply

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