Readers raved about the sweet 'n' spicy salsa that tops Jamaican jerk chicken. Make salsa up to two days ahead to save time in the kitchen.
1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
2 teaspoons fresh lime juice
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (16-ounce) jar sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
How to Make It
Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.
This is a very good recipe! I didn’t use onion or mint. Also, instead of peeled mango, I used a can of tropical fruit mix. It was very good, but it didn’t make a lot of salsa. Next time I may double the salsa recipe.
I enjoyed the salsa for this very much (but not the onions even though I soaked them in cold water), but I found the chicken bland. Next time, I'd add more jerk seasoning and perhaps some chili powder as well. The leftover salsa was great on blue corn chips too.
This was delicious and very easy to prepare. I used chicken thighs and grilled them on the grill. I made the salsa a day ahead and used nectarine instead of mango as that is what I had on hand. My husband devoured it! Will definitely make again. Could easily serve to company.
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