Jerk Chicken Thighs with Mango Salsa
  • Email Email
  • Print Print

Jerk Chicken Thighs with Mango Salsa

Submitted by: Katherine Bozzo

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 2

This dish is incredibly flavorful!


    8 oz. chicken thigh, skinless

    1 mango

    2 tbsp. red onion

    1/8 tsp. sea salt

    2 green onion

    4 tbsp. lime juice

    2 tbsp. cilantro

    1 tbsp. wheat-free soy sauce

    1 clove garlic

    1 tbsp. stevia

    1 tsp. ground ginger

    1 jalapeno pepper

    3/4 tsp. ground allspice

    1/8 tsp. nutmeg


Prepare the jerk chicken: Combine the chopped green onions, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, soy sauce, stevia, garlic, ginger, chopped jalapeño pepper, allspice, and nutmeg in a blender; puree on high speed. Transfer the mixture to a Ziploc bag, and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate for at least 4 hours or overnight. (No time to marinate for that long? No problem! This can be made right away - and the flavors are still great.)

Prepare the mango salsa: Combine the remaining chopped cilantro, mango (peeled, pitted, and chopped), chopped red onion, 2 tablespoons lime juice, and sea salt in a small bowl; mix well, and set aside.

Cook in a skillet on the stovetop. Cook each chicken thigh for about 7 minutes, turning frequently, until chicken is cooked through (internal temperature is 165ºF). Serve the chicken topped with about 1/2 cup of mango salsa.