Jerk Chicken with Mango Salsa

Name: Jerk Chicken with Mango Salsa
Total time: 30 min
Yield: 1 serving
Cuisine: Caribbean
Ingredients: 1 chicken breast (skinless); 2 tablespoons jerk seasoning; 1 tablespoon olive oil; 1 ripe mango, diced; 1/4 red onion, finely chopped; 1/2 red bell pepper, diced; 1 lime (juiced); Salt to taste; Fresh cilantro for garnish

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30 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Chicken breast Boneless, skinless chicken thighs; they stay juicier but may need a little longer to cook.
Mango Ripe papaya, diced, for a similarly soft, sweet fruit.
Red bell pepper Yellow bell pepper, diced, for a similar crisp texture and mild sweetness.
Fresh cilantro Fresh flat-leaf parsley for a fresh, leafy garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein35 g

Carbohydrates26 g

Fat12 g

Fiber 4 g · Sugar 18 g · Sodium 700 mg

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This Caribbean-inspired jerk chicken is bursting with flavor and served with a refreshing mango salsa. It's healthy, easy to prepare, and perfect for serving at large gatherings like weddings.

Caribbean

Steps

Preheat your grill or oven to medium-high heat.
Rub the chicken breast with olive oil and coat it with jerk seasoning, ensuring it's evenly covered.
Grill the chicken for about 6-7 minutes on each side or until fully cooked through and juices run clear.
While the chicken is cooking, prepare the mango salsa by combining diced mango, red onion, red bell pepper, lime juice, and salt in a bowl. Mix well.
Once the chicken is cooked, let it rest for a few minutes before slicing.
Serve the sliced jerk chicken topped with mango salsa and garnish with fresh cilantro.

Tips for Jerk Chicken with Mango Salsa

The chicken is ready when the thickest part is opaque throughout and the juices run clear; avoid cutting it too early, which can dry it out.
A ripe mango should yield slightly to gentle pressure and smell fragrant; an overly soft one can make the salsa watery.
For a crowd, chop the salsa ingredients ahead and keep them chilled; add lime and salt close to serving so the salsa stays fresh.

Drink pairing

A crisp, off-dry Riesling
Its refreshing acidity and gentle fruitiness complement the mango salsa and balance the bold jerk seasoning.

0% option: Sparkling water with lime

Storage

Refrigerate chicken and salsa in separate airtight containers within 2 hours; keep for 3–4 days. Reheat the chicken until steaming hot, and serve the salsa chilled.