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Homemade Jerk Chicken with Mango Avocado Salsa and Coconut Rice photo
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Jerk Chicken with Mango Avocado Salsa and Coconut Rice

Flavorful jerk-marinated chicken grilled and served with mango avocado salsa and coconut rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 lb trimmed boneless skinless chicken breasts or thighs
  • 8 green onions roots trimmed, chopped into thirds (or substitute 1/2 medium red onion)
  • 1 jalapeño stemmed and chopped into thirds (seed to reduce heat)
  • 1 inch fresh ginger peeled and minced
  • 3 garlic cloves
  • 1/3 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 Tbsp olive oil plus more for grilling
  • 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

Instructions

  • If using chicken breasts, pound the thicker parts to an even thickness with the flat side of a meat mallet; thighs can be left as is.
  • Place the chicken in a gallon-size resealable bag.
  • Combine green onions, jalapeño, ginger, garlic, soy sauce, lime juice, 2 Tbsp olive oil, brown sugar, thyme, allspice, black pepper, cinnamon, and nutmeg in a food processor and pulse several times until the mixture is somewhat coarse.
  • Pour the marinade into the bag with the chicken, rub to coat thoroughly, seal the bag, and refrigerate for at least 4 hours and up to 8 hours.
  • Preheat a grill to medium-high (about 400°F). Brush the grates with oil.
  • Remove chicken from the marinade and place on the grill. Grill until the internal temperature reaches 165°F, about 4–5 minutes per side depending on thickness.
  • Transfer the chicken to a plate, cover loosely, and let rest 5 minutes.
  • Serve the chicken warm over coconut rice and top with mango avocado salsa.

Equipment

  • Food processor or blender
  • gallon-size resealable bag
  • meat mallet (optional)
  • Grill or Grill Pan
  • Tongs
  • Instant-read thermometer
  • brush for oil

Notes

  • If you prefer more heat, substitute a seeded scotch bonnet or habanero.
  • Use gloves when handling hot peppers.
  • Marinate at least 4 hours for best flavor.
  • Recipe does not include nutrition for coconut rice or avocado salsa.
  • Follow the provided link for coconut rice and mango avocado salsa recipes.