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Jerk Chicken Thighs with Mango Salsa

Ingredients

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

Directions

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.