Jerk Chicken Thighs With Mango Salsa |
|
 |
Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 4 |
|
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W. Ingredients:
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground allspice |
1/2 teaspoon garlic salt |
1/4 teaspoon dried thyme |
1/4 teaspoon table salt |
1/4 teaspoon black pepper |
1/8 teaspoon cayenne pepper (to taste) |
2 tablespoons fresh lime juice, divided |
1 lb boneless skinless chicken thighs, about 6 thighs |
1 large mango, diced |
2 small shallots, finely chopped |
1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands) |
1 tablespoon fresh cilantro, fresh, minced |
1/8 teaspoon table salt (to taste) |
Directions:
1. Preheat grill to medium heat.
2. Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3. Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
4. Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
5. *Get crafty with leftovers: If you’re only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
|
|