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Chicken, Thighs, Jerked with Avocado Mango Salsa

Chicken

Chicken, Thighs, Jerked with Avocado Mango Salsa
Prep 3 hours 20 minutes
Cook 10 minutes
Serves Servings: 6

Ingredients

CHICKEN MARINADE

  • 6 boneless skinless chicken thighs (about 1 1/2 lbs) (can substitute chicken breasts)
  • 6 green onions, white root ends cut off roughly chopped
  • 1 jalapeno pepper, ribs and seeds removed roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1/3 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 Tbsp olive oil (or vegetable oil)
  • 1 1/2 Tbsp brown sugar
  • 1 1/4 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

AVOCADO MANGO SALSA

  • 1-2 ripe mangoes
  • 1 ripe avocado
  • 1 jalapeno pepper, seeds and ribs removed finely diced
  • 1/3 - 1/2 cup cilantro, minced
  • 1/4 cup red onion, finely minced
  • 2 Tbsp fresh lime juice

Directions

  1. Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to a blender or food process and pulse several times until it’s semi-smooth. Pour marinade into bag with chicken, seal and place in the refrigerator for 3-8 hours.
  2. To a small mixing bowl, add salsa ingredients and toss to combine. Set aside while you cook the chicken.
  3. Heat a large skillet over MED-HIGH heat with a drizzle of vegetable oil. Remove chicken from marinade, patting lightly with paper towels to remove excess marinade, then place chicken in skillet. Cook approximately 4-5 minutes per side, until lightly charred and cooked through.
  4. Set chicken aside to rest for several minutes, then serve with a couple of spoonfuls of avocado mango salsa over the top.