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Jerk Chicken with Mango Avocado Salsa and Coconut Rice
Chicken is marinated for hours and finished on the grill for a seriously delicious slightly charred flavor. And of course it's just that much better when you take the extra time to make the Mango Avocado Salsa and Coconut Rice to pair with it!The fusion of Jamaican island flavors here is most definitely set to impress. It's a meal you'll crave and want to make again and again!
👥 4 Servings⏱️ Prep & Cook: 4h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
📝 Preparation Steps
1
If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded).
2
Place chicken breasts in a gallon size resealable bag.
3
Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
4
Pour marinade over chicken in bag and rub marinade over chicken, seal bag, transfer to refrigerator and allow to marinate at least ⏱️ 4 hours and up to ⏱️ 8 hours.
5
Preheat a grill over medium-high heat to about 400 degrees.
6
Brush grill grates with oil then place chicken on grill.
7
Grill until center of chicken registers 165 degrees on an instant read thermometer, about ⏱️ 4 - 5 minutes per side.
8
Remove from grill, cover to keep warm and let rest ⏱️ 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
Nutrition Facts
calories
300 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
1283 mg
protein Content
38 g
cholesterol Content
108 mg
carbohydrate Content
9 g
saturated Fat Content
2 g
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