Lubbers Jerk Chicken with Peach Salsa
Get ready to spice up your dinner table with Lubbers Jerk Chicken with Peach Salsa—a vibrant fusion of Caribbean heat and sweet, summery flavors. This recipe features tender, bone-in, skin-on chicken thighs marinated in fragrant jerk seasoning, lime juice, and fresh thyme, then grilled to perfection for a smoky and crispy finish. Paired with a refreshing peach salsa bursting with juicy ripe peaches, crunchy red bell pepper, zesty lime, and a hint of jalapeño for optional heat, this dish strikes the perfect balance between fiery and fresh. Ideal for a summer barbecue or a tropical-inspired weeknight meal, this 50-minute recipe is easy to prepare yet packed with bold, unforgettable flavors. Perfect for lovers of grilled chicken, Caribbean cuisine, and fruity salsa, this dish will quickly become a favorite on your menu!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 pieces garlic cloves (minced)
- 1 tablespoon fresh thyme leaves
- 2 pieces ripe peaches (diced)
- 1 piece red bell pepper (diced)
- 1 small red onion (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 piece jalapeño (minced, optional)
- 1 piece lime (zested and juiced)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a large bowl, mix 2 tablespoons of olive oil, 2 tablespoons of lime juice, minced garlic, thyme leaves, and jerk seasoning to form a marinade.
Add the chicken thighs to the bowl and massage the marinade thoroughly into the chicken. Cover and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
While the chicken marinates, prepare the peach salsa. In a medium-sized bowl, combine the diced peaches, red bell pepper, red onion, fresh cilantro, minced jalapeño (if using), lime zest, and lime juice. Mix well and season with salt and black pepper to taste. Refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess liquid to drip off. Grill the chicken thighs skin-side down for about 6-8 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken to a serving plate and let it rest for 5 minutes.
Serve the jerk chicken alongside the prepared peach salsa. Enjoy!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8677 mg | 377% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 83.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1246 mg | 27% | |
*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.
