Cooked - Whole 30 Jerk Chicken & Mango Avocado Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Whole 30 Jerk Chicken & Mango Avocado Salsa

4.0

4 large boneless skinless chicken breasts

2 tablespoons melted coconut oil

3 green onions, chopped

3 garlic cloves, crushed

1 tablespoon freshly minced ginger

1 scotch bonnet, or sub with another chili pepper for less spice. Scotch bonnets are SPICY so be warned*

1 sprig of fresh thyme

½ teaspoon cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

1 date, seed removed

Juice from 1 lime

1 teaspoon salt and pepper or to taste

2 large mangos, peeled pitted and diced

2 avocados, diced and pitted

¼ cup fresh cilantro, finely chopped

Juice from 2 limes, about 4 tablespoons

2 tablespoons chopped jalapeno pepper

In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.
When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
Make your mango salsa by combining all the ingredients in a medium bowl.
Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineCaribbean

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 97 weeks ago

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