Jerk Chicken Thighs with Mango Salsa
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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!


  • 2 green onion
  • 4 tbs. lime juice
  • 2 tbs. cilantro
  • 1 tbs. wheat-free soy sauce
  • 1 clove garlic
  • 1 tbs. stevia
  • 1 tsp. ground ginger
  • 1 jalapeno pepper
  • 3/4 tsp. ground allspice
  • 1/8 tsp. nutmeg
  • 8 oz. chicken thigh, skinless
  • 1 mango
  • 2 tbs. red onion
  • 1/8 tsp. sea salt


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.