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Grilled Jerk Chicken with Mango Avocado Salsa
Juicy grilled jerk chicken thighs seasoned with bold jerk spices and topped with a cool, refreshing mango avocado salsa. Allow at least 30 minutes to marinate (up to 24 hours). A healthy high-protein summer dinner that's easy to make.
Serves 4Prep 30 minCook 15 minChicken
Containsno known allergens identified
Inspired by a recipe from Skinnytaste ↗
Protein 35%Carbs 17%Fat 48%
About 420 kcal a serve — 37 g protein, 18 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
MarinatePat the chicken dry and add it to a bowl with the olive oil. Toss to coat, then add the salt, brown sugar, jerk seasoning and garlic. Turn the chicken to coat it thoroughly in the spices and marinate at least 30 minutes (or up to 24 hours for even better flavour).
In the bowlCoat all →
30 min marinate
Make the salsa
ChillAdd the mango, avocado, red onion, jalapeño, lime juice, coriander and salt to a small bowl and mix gently to combine. Cover with plastic wrap and refrigerate until ready to use.
In the bowlMix all →
Heat the grill
PreheatPreheat the grill or a grill pan to medium-high heat and lightly oil the grates. Lightly spray the chicken with nonstick oil spray before it goes on.
Into the panPreheat →
medium-high
Grill the chicken
GrillTransfer the chicken to the grill in an even layer. Cook for 3 minutes until it easily releases, then flip and cook another 3 minutes. Continue turning every 2–3 minutes until cooked through and 74°C internal, 10–15 minutes total depending on thigh size.
Rest and serve
RestRemove the chicken from the grill and let it rest for 5 minutes before slicing. Serve topped with the cold mango avocado salsa.
5 min rest
Cook's noteMarinate at least 30 minutes but up to 24 hours for deeper flavour; keep the salsa mild since the chicken is spicy, and serve with rice or fruit for picky eaters.
Estimated per serve
420 kcal · 37 g protein · 18 g carbs · 22 g fatestimates, within ~10%
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