Jamaican Jerk Chicken with Mango Salsa: A Spicy Symphony of Flavors

Jamaican Jerk Chicken with Mango Salsa is a vibrant and flavorful dish that hails from the Caribbean. The chicken is marinated in a spicy jerk seasoning, then grilled to perfection, and paired with a refreshing mango salsa that balances the heat with sweetness. This dish is perfect for a summer barbecue or a tropical-themed dinner party.

Ingredients:

For the Jerk Chicken:- 4 boneless, skinless chicken breasts- 1 tablespoon ground allspice- 1 tablespoon dried thyme- 1 teaspoon ground cinnamon- 1 teaspoon ground nutmeg- 1 teaspoon ground ginger- 2 teaspoons salt- 1 teaspoon black pepper- 4 cloves garlic, minced- 2 Scotch bonnet peppers, seeds removed and finely chopped (handle with gloves)- 1 small onion, finely chopped- 3 tablespoons soy sauce- 2 tablespoons vegetable oil- 2 tablespoons brown sugar- Juice of 1 lime- Juice of 1 orange

For the Mango Salsa:- 2 ripe mangoes, peeled, pitted, and diced- 1/2 red bell pepper, diced- 1 small red onion, finely chopped- 1 jalapeño pepper, seeds removed and finely chopped- 1/4 cup fresh cilantro, chopped- Juice of 1 lime- Salt to taste

Instructions:

1. Prepare the Jerk Marinade: In a large bowl, combine ground allspice, dried thyme, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Add minced garlic, Scotch bonnet peppers, chopped onion, soy sauce, vegetable oil, brown sugar, and the juices of lime and orange. Mix well to combine.

2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the jerk marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for best results.

3. Make the Mango Salsa: In a medium bowl, combine diced mangoes, red bell pepper, red onion, jalapeño pepper, and cilantro. Squeeze lime juice over the mixture and add salt to taste. Toss gently to combine. Cover and refrigerate until ready to serve.

4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.

5. Serve: Transfer the grilled jerk chicken to a serving platter and let it rest for a few minutes. Serve the chicken with the chilled mango salsa on the side or spooned over the top.

Enjoy the combination of the spicy jerk chicken and refreshing mango salsa. This dish pairs well with steamed rice or grilled plantains for a complete Caribbean meal.