eat:

Jamaican Jerk Chicken with Mango Salsa

Transport your taste buds to the sunny beaches of Jamaica with this tantalising Jamaican jerk chicken with mango salsa, a delicious combination

Preparation: 2 hours (or ideally marinade overnight if you have time)

Cooking: 30 minutes

For the Jamaican Jerk Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice

For the jerk spice you can easily use 8 tsp of our perfectly blended Greenfields jerk seasoning or alternatively create your own with a mix of the following:

  • 2 tsp ground allspice
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste

For the Mango Salsa:

  • 1 ripe mango, diced
  • 1 red bell pepper, finely chopped
  • 1 red onion, finely chopped
  • fresh coriander, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp habanero powder
  • Salt and black pepper to taste
  1. In a large bowl, combine the vegetable oil, soy sauce, brown sugar, lime juice and jerk seasoning, (or your allspice, thyme, paprika, onion powder, garlic powder, cinnamon, nutmeg, cayenne pepper, salt, and black pepper) to make the jerk marinade.
  2. Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavours to infuse into the chicken.
  3. While the chicken is marinating, prepare the mango salsa. In a separate bowl, combine the diced mango, red pepper, red onion, coriander, lime juice, olive oil, salt, a pinch of habanero powder and black pepper. Mix well and refrigerate until ready to serve.
  4. Preheat your grill or barbecue to medium-high heat. Take the marinated chicken out of the refrigerator and let it sit at room temperature for about 15 minutes.
  5. Grill the chicken thighs for approximately 6-7 minutes per side or until they are fully cooked and have reached an internal temperature of 165°F (75°C).
  6. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  7. Serve the Jamaican jerk chicken hot with a generous spoonful of the refreshing Mango Salsa on top. You can also serve it with your favourite sides like rice and beans, coleslaw, or grilled vegetables, or as a sandwich in a ciabatta roll.
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In this recipe:

Bursting with bold flavours and a perfect balance of spicy and sweet, succulent chicken marinated in a rich blend of Jamaican spices and grilled to perfection, and served with a refreshing mango salsa, embrace the Caribbean spirit in your kitchen!

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