(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) This recipe is one spicy good time! I’ve never made jerk chicken, but I thought it was time to give it a try. Although the chicken is seriously tasty, what really makes this recipe awesome is the mango avocado salsa. It’s the perfect combination of sweet and fresh with the spicy chicken. I am already thinking of loads of other things I could do with this oh-so-tasty salsa recipe! So many possibilities!
- 4 large boneless skinless chicken breasts (I had frozen mini chicken fillets so I just used about 6 of those)
Ingredients for Marinade
- 2 tablespoons melted coconut oil
- 3 green onions, chopped
- 3 garlic cloves, crushed
- 1 tablespoon freshly minced ginger
- 1 scotch bonnet (Sub with another chili pepper for less spice -scotch bonnets are very spicy)
- 1 sprig of fresh thyme (I just used a few dashes of dried thyme)
- ½ tsp cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 date, seed removed (I didn’t have any dates around so I skipped this)
- Juice from 1 lime
- Salt and pepper or to taste
Ingredients for Mango Salsa
- 2 large mangos, peeled pitted and diced
- 2 avocados, diced and pitted
- ¼ cup fresh cilantro, finely chopped
- Juice from 2 limes
- 2 tbsp chopped jalapeno pepper
- In a high-powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
- Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag (or a Tupperware container) and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours. (I actually let chicken marinade overnight because I was in the mood to make the marinade the night before)
- When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat (I used a George Foreman grill to cook my marinated chicken). When it’s up to temperature, place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
- Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
- Make your mango salsa by combining all the ingredients in a medium bowl.
- Serve the chicken with rice, cauliflower rice or sweet potato fries and top with the mango salsa!
Source | A Saucy Kitchen