Jerk Chicken Bbq D with Mango Salsa
Fire up your grill and infuse your backyard barbecue with bold island flavors with this mouthwatering Jerk Chicken BBQ paired with zesty Mango Salsa. Juicy bone-in chicken thighs are marinated in a vibrant jerk paste made from scallions, habanero peppers, fresh thyme, and warm spices like allspice, cinnamon, and nutmeg, creating a perfect balance of heat and aroma. Grilled to smoky perfection, the chicken is crowned with a refreshing mango salsa featuring ripe mango, red bell pepper, cilantro, and a touch of jalapeño for a sweet and spicy contrast. This tropical-inspired dish is quick to prepare, taking only 25 minutes of prep time, and is a savory-sweet crowd-pleaser that’s ideal for summer cookouts. Serve it with classic rice and peas or a crisp salad to complete the ultimate Caribbean dining experience!
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 5 stalks Scallions
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Fresh thyme
- 2 teaspoons Ground allspice
- 2 teaspoons Smoked paprika
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 tablespoon Brown sugar
- 2 pieces Habanero peppers (or Scotch bonnet)
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 large Fresh mango
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 2 tablespoons Fresh cilantro
- 1 small Jalapeño
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 whole Fresh lime
Instructions
Prepare the jerk marinade: In a blender or food processor, combine scallions, garlic cloves, ginger, fresh thyme, ground allspice, smoked paprika, cinnamon, nutmeg, brown sugar, habanero peppers, soy sauce, olive oil, and lime juice. Blend until you achieve a smooth paste.
Marinate the chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour the jerk marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours or, preferably, overnight to let the flavors develop.
Preheat the grill: Set your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken: Remove the chicken from the marinade, allowing excess to drip off, and place it on the grill. Cook for 6-8 minutes per side or until the chicken is cooked through and has a nice char, reaching an internal temperature of 165°F (75°C).
Prepare the mango salsa: While the chicken is grilling, dice the fresh mango, red bell pepper, and red onion into small, even pieces. Finely chop the fresh cilantro and jalapeño.
Mix the salsa: In a bowl, combine the mango, red bell pepper, red onion, cilantro, and jalapeño. Squeeze the juice of one fresh lime over the mixture, and season with salt and black pepper to taste. Stir gently to combine.
Serve: Plate the grilled jerk chicken, topping each piece with a generous spoonful of mango salsa. Serve with your choice of sides, like rice and peas or a crisp green salad. Enjoy!
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 64.4 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5086 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
