Taxi Stand Jerk Chicken with Pineapple Mango Salsa
Bold, fiery, and bursting with tropical flavors, this Taxi Stand Jerk Chicken with Pineapple Mango Salsa delivers the perfect balance of heat and sweetness. Marinated in a vibrant blend of scallions, garlic, fresh ginger, scotch bonnet peppers, and a symphony of warm spices, the chicken is cooked to tender, smoky perfection. Topping it off is a refreshing pineapple mango salsa, featuring juicy, sun-ripened fruits, zesty lime, and a hint of cilantro for an irresistible burst of color and taste. Whether grilled for charred edges or oven-roasted for juicy succulence, this Jamaican-inspired dish is an unforgettable main course. Perfect for backyard BBQs or dinner parties, serve it alongside rice or fresh greens for the ultimate Caribbean culinary escape. Keywords: jerk chicken, pineapple mango salsa, Jamaican recipe, grilled chicken, tropical chicken recipe.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 5 stalks scallions
- 4 pieces garlic cloves
- 1 inch ginger (fresh)
- 2 pieces scotch bonnet peppers
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon thyme (dried)
- 1 teaspoon allspice
- 0.5 teaspoon cinnamon (ground)
- 0.5 teaspoon nutmeg (ground)
- 1 cup pineapple (diced)
- 1 cup mango (diced)
- 0.25 cup red onion (finely chopped)
- 2 tablespoons cilantro (chopped)
- 1 tablespoon lime juice (freshly squeezed, for salsa)
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
1. Prepare the Jerk Marinade: In a food processor, combine scallions, garlic, ginger, scotch bonnet peppers, soy sauce, brown sugar, lime juice, thyme, allspice, cinnamon, nutmeg, and salt. Blend until smooth.
2. 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 well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Grill or Oven: If grilling, preheat to medium-high heat. If roasting in the oven, preheat to 400°F (200°C).
4. Cook the Chicken: If grilling, place the marinated chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). If roasting, place the chicken on a baking sheet and cook for 35-40 minutes, flipping halfway through.
5. Prepare the Pineapple Mango Salsa: While the chicken is cooking, combine the diced pineapple, mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently and set aside.
6. Serve: Plate the jerk chicken and top each piece with a generous spoonful of pineapple mango salsa. Serve with rice, salad, or your favorite side dishes. Enjoy the tropical burst of flavors!
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 79.3 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2440 mg | 52% | |
*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.
