Grilled Jerk Chicken with Mango Avocado Salsa
Juicy jerk chicken paired with a vibrant mango avocado salsa, delivering a burst of Caribbean flavors perfect for summer barbecues.
Ingredients
Chicken Marinade
- 2 tablespoons olive oil Helps to tenderize the chicken and enhance the flavors of the spices.
- 1 teaspoon kosher salt Essential for bringing out the natural flavors of the chicken.
- 1 tablespoon brown sugar Balances the heat of the jerk seasoning.
- 2 tablespoons jerk seasoning Provides the characteristic heat and aroma of this dish.
- 2 cloves garlic Adds a fragrant, savory note.
- 1 pound boneless skinless chicken thighs Juicy, tender cuts of meat that soak up the marinade.
- as needed nonstick cooking spray Prevents chicken from sticking to the grill.
Mango Avocado Salsa
- 1 cup mango Provides sweetness and a tropical flair.
- 1 medium avocado Adds creaminess and richness.
- 1/4 cup red onion Contributes a sharp flavor.
- 1 small jalapeño Introduces a kick of heat.
- 2 tablespoons lime juice Brightens the salsa with acidity.
- 1/4 cup cilantro Offers a fresh, herbal note.
- 1 teaspoon kosher salt Enhances overall flavor of the salsa.
Instructions
Preparation
- Pat the chicken dry with paper towels.
- Mix olive oil, kosher salt, brown sugar, jerk seasoning, and minced garlic in a bowl. Toss in the chicken until evenly coated.
- Marinate the chicken for at least 30 minutes.
- In another bowl, combine diced mango, avocado, red onion, jalapeño, lime juice, cilantro, and kosher salt. Mix well and refrigerate.
Cooking
- Preheat grill to medium-high heat and spray grill grates with nonstick cooking spray.
- Grill the marinated chicken for about 10 to 15 minutes, turning every 2-3 minutes until the internal temperature reaches 165°F.
Serving
- Plate the grilled jerk chicken and top with mango avocado salsa.
Notes
For best results, marinate the chicken longer than 30 minutes. Use ripe avocado and mango for optimal texture and flavor. Adjust the jalapeño to control heat.