• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Contact
    • Disclosure & Privacy Policy
    • Press Page
  • Work with Me
  • Blog
    • Food
    • Life
      • Health + Fitness
    • Travel
    • Dream Small
  • Recipe Index
  • Newsletter
    • Sign Up for Newsletter and Recipe Updates
  • PW Contributor

The Noshery

a little something to nosh on

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Snapchat
  • Twitter
  • YouTube

1 March 3, 2009 Backyard BBQ

Jerk Chicken with Mango Salsa

Pin
Share
Tweet
Yum
Email

Earlier this week I was going to post an orange chicken that I made in the crock-pot but it didn’t turn out so good…..it was a little on the salty side.  This recipe, on the other hand, was a hit!  A few weeks back Hubby and I went to the Goodwill just to check out what they have.  Every once in a while we like to go and see if we find anything interesting.  This Goodwill had a pretty big book section and I found myself in the cookbook section.  I found a cookbook of Cooking Light Annual Recipes for 2000 for only $2.50!  This cookbook is almost 350 pages, I thought this was a deal!  So mental note if you want to grow your cookbook collection, check out your local Goodwill.

Anyways, in this book, I found a recipe for a Fresh Mango Salsa and I had just bought six mangos at Sam’s Club (great deal), so I thought this would be a good thing to try.  I thought what would go well with a mango salsa and jerk chicken was the first thing that came to mind.  I searched around for a few jerk chicken recipes on-line and came up with this.  I also made an easy side of roast potatoes.  Hubby and I agreed that this recipe was a success.

More Mango Love:

  • Quinoa Chicken Bowls with Mango Salsa
  • Caribbean Chicken Salad with Mango Dressing
  • Mango-Pineapple Salsa
  • Mango Jerk Wings

Items Used in this Recipe:

  • Cuisinart 8-cup Food Processor
  • Anchor Hocking 6-Piece Glass Mixing Bowls
  • Lodge Reversible Cast Iron Grill/Griddle

Yield: 4

Jerk Chicken with Mango Salsa

Ingredients

Jerk Chicken

  • [br]
  • 1 teaspoons ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoons dried thyme
  • 1/2 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 teaspoons ground black pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup of chicken broth
  • 1 onion chopped
  • 3 cloves garlic
  • 1/4 tsp crushed red pepper or 1 habanero peppers (depends how much heat you like)
  • 4 chicken breast
  • 1/2 cup lime juice
  • [br]

Mango Salsa

  • [br]
  • 1 1/2 cups of chopped & peeled mango
  • 1 1/2 cups chopped tomato
  • 2 Tbs minced fresh cilantro
  • 2 Tbs fresh lime juice
  • 1 tsp minced peeled fresh ginger

Instructions

  • Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 1 hour, you can also do it overnight.

  • Remove the chicken pieces from the jerk marinade. Heat grill or griddle grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side.

  • Combine all ingredients in a bowl, cover and chill.
  • © Meseidy

     

    1

    Categories: Backyard BBQ Tags: cilantro, Mango

    xoxo

    Thank you for visiting The Noshery! To load up on new recipes, exclusive goodies + more  SUBSCRIBE to get The Noshery content straight to your inbox. Are you looking for more recipes? Make sure to checkout the RECIPE INDEX.

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
    Previous Post: « Eggs in a Basket
    Next Post: Very Berry Souffle Omelet »

    Reader Interactions

    Comments

    1. Jackie says

      May 19, 2013 at 4:48 pm

      Potatoes were AMAZING. We added a little of parmesan during and after baking for an extra kick. The chicken was moist with a lot of flavor. The mango sauce made a huge difference, nice combo for the palate. Only complexity was the different temperatures for the oven and timing everything accordingly.

      Reply
    2. Fearless Kitchen says

      March 4, 2009 at 11:51 am

      This looks great. How fortuitous that you had the mangoes on hand at just the right time! It’s the perfect dish for weather like we’ve been having around her lately.

      Reply

    Leave a Reply to Jackie Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Around the Puerto RIcan Table Ebook

     

    Load up on new recipes, exclusive goodies + more

    Subscribe to our newsletter to get the goods. We don't do spam.

    Welcome to The Noshery! I’m Meseidy (Meh-say-dee). Wife and mother to three four-legged children (including an ornery Terrier). A graduate of Platt College Culinary Arts Institute. Landlocked Puerto Rican, who must be within a five-mile radius of a plantain, at all times. Read More…

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
    About · Work with Me · Disclosure & Privacy Policy · Copyright © 2006–2019 · Log in
    The Noshery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.