Submitted by: Katherine Bozzo
Prep Time: 20 Minutes
Cook Time: 20 Minutes
This dish is incredibly flavorful!
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.