Jerk Chicken with Mango Avocado Salsa and Coconut Rice
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!
Ready in: 4hours25minutes
Chicken and Marinade
1 1/2lbstrimmed boneless,skinless chicken breasts or thighs
8green onions,roots trimmed, chopped into thirds (or sub. 1/2 medium red onion)
1jalapeño,stemmed, chopped into thirds*
1-inchknob ginger peeled and minced
1/4cupfresh lime juice
2Tbspolive oil,plus more for grill
1Tbsppacked light brown sugar
2tspfresh thyme leaves or 1/2 tsp dried
1tspfreshly ground black pepper
Mango Avocado Salsa, see notes
Coconut Rice, see notes
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.
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.