This recipe combines two of my favourite things, a rich spicy marinade and a fresh salsa, which together create a dish with so much flavour.
I love coming up with new ways of cooking chicken breasts because they truly are a blank canvas. Jerk Chicken is normally prepared using drumsticks and bone in thighs, but I have to admit I’m a bit of a chicken snob and prefer using the breast because you get the maximum amount of meat with minimal effort. That being said you could easily substitute the breasts for thighs, legs or even an entire broken down chicken.
The warmth of the spices and flavours in this marinade is what will keep you going back for bite after bite. Although these aren’t the exact ingredients used in traditional Jamaican Jerk chicken (I skipped the brown sugar and soy sauce and used coconut oil instead of olive oil) I think the rich flavours are very close to the real deal.
The mango salsa is super simple with just 4 ingredients but I think that its fresh, slightly sweet flavours are a wonderful accompaniment to serve alongside the chicken. I made this creamy coconut cauliflower rice to go with the jerk chicken and the combination was sooo good, I would definitely recommend serving it with this dish.
If you have any leftover chicken, it can be tossed into a salad along with the salsa for an easy Jerk Chicken Salad the following day.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 cloves garlic
- 2 inch piece of fresh ginger
- 1-2 chillies
- 1 tbsp honey*
- 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1 tsp cumin
- 1/2 tsp thyme
- 1/2 white onion
- juice from 1 lime
- 1 tbsp coconut oil
- 2 spring onions/scallions
- 1/2 tsp salt
- 4 chicken breasts
- 1 mango diced
- 1/2 red onion finely diced
- 1 jalapeño finely diced
- 2 tbsp cilantro roughly chopped
- 1/4 tsp salt
In a food processor or blender combine the garlic, ginger, chillies, honey, cinnamon, all spice, cumin, thyme, onion, lime juice, coconut oil, green onions and salt. Blend until smooth.
Place the chicken breasts in a zip loc bag and pour the marinade over. Seal and store in the fridge for a minimum of 2 hours but preferably overnight.
In a bowl combine the diced mango, red onion, jalapeño and cilantro. Sprinkle with salt and stir to combine.
Heat a grill to medium high heat and cook the chicken for 5 to 6 minutes per side until cooked through. Alternatively you can cook the chicken in the oven at 175 degrees celsius (350 Fahrenheit) and bake for 30 minutes.
Serve the chicken topped with the mango salsa.
*skip for Whole30