Name: Caribbean Jerk Chicken with Black Bean Mango Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 515 min
Cuisine: Caribbean
Ingredients: 2 medium-sized scallions (white and light green part only, coarsely chopped); 4 cloves garlic (coarsely chopped); 1 jalapeño or Serrano pepper (seeded if desired, coarsely chopped); 2 teaspoons minced ginger; 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoon jerk seasoning blend (such as Penzeys); 1 tablespoon light brown sugar (packed); 1/2 teaspoon salt (or to taste); 4 boneless skinless chicken breast halves; 1 can (15-ounce) black beans (drained and rinsed); 1 medium ripe mango (pitted and diced (about 1 cup)); 1/4 cup finely chopped red onion; 1 jalapeño or Serrano pepper (seeded if desired, minced); 1/4 cup chopped cilantro; 2 cloves garlic (minced); 2 limes (zested and juiced); 1 tablespoon olive oil; Salt and freshly ground black pepper (to taste); 1 tablespoon honey (optional and if needed)

Caribbean

Healthy

Bowl

Combine all ingredients except chicken in a mini food processor and process until smooth.  Taste for seasoning and adjust as needed.

Transfer marinade to a zipper-top plastic bag. Place chicken in the bag and remove as much air as possible.  Seal then gently squeeze the bag to thoroughly coat the chicken with the marinade. Refrigerate up to 8 hours or overnight.  Flip and massage the bag occasionally to redistribute the marinade.

Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Place chicken on the grill then reduce heat to medium and cook 5 to 6 minutes per side or until cooked through to 165 degrees.

Combine all ingredients in a bowl.  Adjust seasoning and acidity as desired.  Serve with chicken.

Caribbean Jerk Chicken with Black Bean Mango Salsa

Utensils needed:

Overview

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