Jerk Chicken with Mango Avocado Salsa
Ingredients
-
1 ½
lbs
trimmed boneless, skinless chicken breasts or thighs
-
8
pieces
green onions, roots trimmed, chopped into thirds
-
1
piece
jalapeño, stemmed, chopped into thirds
-
1
inch
knob ginger, peeled and minced
-
3
cloves
garlic
-
⅓
cup
soy sauce
-
¼
cup
fresh lime juice
-
2
Tbsp
olive oil, plus more for grill
-
1
Tbsp
packed light brown sugar
-
2
tsp
fresh thyme leaves or dried
-
1
tsp
ground allspice
-
1
tsp
freshly ground black pepper
-
½
tsp
ground cinnamon
-
½
tsp
ground nutmeg
Instructions
- Pound thicker parts of chicken breasts to even out their thickness.
- Place chicken in a resealable bag.
- Chop remaining marinade ingredients in a food processor until coarse.
- Pour marinade over chicken, seal the bag, and refrigerate for 4 to 8 hours.
- Preheat a grill over medium-high heat and oil the grates.
- Grill chicken until the center reaches 165 degrees, about 4 to 5 minutes per side.
- Remove from grill, let rest for 5 minutes, and serve warm over coconut rice topped with mango avocado salsa.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
11g
Total carbohydrates
9g
Total protein
38g
Sodium
1283mg
Cholesterol
108mg
You might also like