Description
Juicy grilled jerk chicken topped with a cool, refreshing mango avocado salsa. A healthy, high-protein summer dinner that’s easy to make and full of flavor.
Equipment
Grill Pan or outdoor grill
Ingredients
For the chicken:
1teaspoonolive oil
½teaspoonskosher salt
1teaspoonbrown sugar
3tablespoonsjerk seasoning, I use Walkerswood Mild
3clovesminced garlic
8boneless skinless chicken thighs, excess fat removed, about 1 ½ lbs
Nonstick cooking spray
For the salsa:
1large mango, peeled, pitted and diced – about ¾ cup
1medium avocado, diced – about 5 ounces
¼cupred onion, diced – from ½ small
1jalapeño, stemmed seeded and diced, about 3 tablespoons
2tablespoonslime juice
3tablespoonschopped cilantro
¼teaspoonkosher salt
Instructions
- Pat the chicken dry and add it to a bowl with the oil. Toss to coat it in the oil and add the salt, brown sugar, jerk seasoning and garlic. Turn the chicken to coat it in the spices and marinate at least 30 minutes.
- While that marinates make the salsa. Add all of the ingredients to a small bowl and mix to combine. Cover with plastic wrap and refrigerate until ready to use.
- Preheat the grill or a grill pan to medium high heat and lightly oil the grates. Lightly spray the chicken with the nonstick cooking spray. Transfer the chicken to the grill in an even layer. Cook for 3 minutes, until the chicken easily releases from the grill. Flip the chicken and cook for an additional 3 minutes, until the chicken easily releases from the grill. Continue turning, every 2-3 minutes, until the chicken is cooked through and 165 degrees F, 10-15 minutes total, depending on the size of your chicken thighs.
Remove from the grill and serve topped with the salsa.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
