Jerk Chicken Thighs With Mango Salsa

By á-174942

Ingredients

• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic salt
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons fresh lime juice divided
• 1 pound boneless skinless chicken thighs about 6 thighs
• 1 1/2 medium mangoes - (or 1 large) diced
• 1 1/2 medium shallots - (or 1 large) finely chopped
• 1 1/2 medium jalapeno peppers - (or 1 large) cored, seeded, and minced - (do not touch seeds with bare hands)
• 1 tablespoon minced fresh cilantro
• 1/8 teaspoon table salt or to taste

Preparation

Step 1

Preheat grill to medium heat.

Combine cinnamon, allspice, thyme, garlic salt, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.

Meanwhile, combine mango, shallot, jalapeño, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.

Place chicken on preheated grill. Grill for 10 minutes; flip over and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.

This recipe yields 4 servings; 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.

Points® Value: 4