Jerk Chicken with Mango Avocado Salsa

A while back I bought this cookbook on a whim

and  EVERYTHING in it is so good.
All of those caribbean flavors--sweet and spicy.

The author explains that "JERK" is an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits and vegetables over a fire pit or on a barbecue grill.  
She also says that Jerk seasoning is highly specialized to include a combination of scallions, onions, thyme, allspice, cinnamon, nutmeg, chilies, and salt.

I love all of these flavors and I really love them all together.

I also love that they incorporate fruits and vegetables with all of the seasoning together with the meats.

So here are the recipes-I got the marinade recipe from the book, 
but added the rest on my own.
The mango-avocado salsa really compliment the jerk seasonings and add another layer of freshness to the entire dish.

Jerk Marinated Chicken Thighs with Mango Avocado Salsa

For the marinade:
(From "Jerk From Jamaica")

1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2  teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero, jalapeño, or serrano chili, chopped
1 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar

In a blender or food processor, combine all the ingredients and process until smooth.  Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

For the chicken:

4 cups chicken thighs
1 1/2 cups Jerk marinade

In a shallow pan, place the chicken and cover with the marinade for at least 4 hours (overnight is best, though).  Reserve 3/4 cup marinade.

 Place your marinated chicken on a grill with a temperature around 250 degrees skin side down.  Cover and cook the chicken basting with the reserved marinade.  Turn the chicken every 10 minutes or so for approximately 1- 1 1/2 hours.  The chicken is done when internal temperature reaches 160 degrees.

For the Mango-Avocado Salsa

1/2 red onion, diced
1 large avocado, diced
1 large mango, diced
1/2 large tomato, diced
1 jalapeño pepper, minced
juice from 1/2 of a lime
salt to taste

Serve the chicken with the salsa on top.


1 comment :

  1. This chicken sounds delicious. Seriously. I'm pinnin' it. I make a salsa just like this that I could sit down and eat with a spoon.