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Citrus Marinated Jerk Chicken with Mango Salsa

by on July 9, 2010 in Main Courses, Poultry July 9, 2010 Main CoursesPoultry
See post on angiespantry’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Love the spicy chicken with the cool mango salsa. Great for outdoor summer entertaining. Colorful, healthy, and delicious! Don’t be intimidated by the lengthy ingredient list, there is actually more prep to this recipe than actual cooking. Serve with simple steamed brown basmati rice. I like to make extra to enjoy for lunches on hot summer days.

Ingredients

  • FOR THE MARINADE:
  • 2 pounds Boneless, Skinless Chicken Breast Cutlets
  • 1 whole Orange, Juiced
  • 1 whole Lemon, Juiced
  • 2 whole Limes, Juiced
  • 2 Tablespoons Canola Oil
  • _____
  • FOR THE SPICE MIXTURE:
  • 2 Tablespoons Paprika
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Granulated Garlic Powder
  • 1 Tablespoon Granulated Onion Powder
  • 1 teaspoon Rubbed Sage
  • 1 teaspoon Allspice
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Chili Powder
  • 1 teaspoon Sweet Basil
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Cayenne Pepper
  • _____
  • FOR THE SALSA:
  • 2 whole Naval Oranges, Peeled And Diced
  • 2 whole Ripe Mangos, Peeled And Diced
  • 1-½ cup Fresh Pineapple, Peeled, Cored, And Diced
  • 1 whole Small Red Pepper, Seeded And Diced
  • 1 bunch Fresh Cilantro, Chopped
  • 3 Tablespoons Fresh Chives, Finely Chopped
  • 1 Tablespoon Fresh Or Bottled Lime Juice
  • 1 Tablespoon Honey
  • 1 pinch Salt

Preparation

1) Place marinade ingredients in a gallon zip bag. Add chicken and marinate for 30 minutes to one hour. Discard marinade.
2) In a small bowl with tight fitting lid, mix all spice ingredients, set aside.
3) In a medium size bowl, mix all salsa ingredients together and refrigerate until ready to serve.
4) Preheat gas grill for about 10 minutes. Meanwhile, season each piece of chicken with spice mixture. Label and store any leftover spice mix in a cool, dry storage.
3) Grill chicken on medium high heat for 6-8 minutes or until juices run clear.

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nerdycool on 7.11.2010

I saw this recipe and had to try it the very same day. It’s delicious and fresh! Very simple, but a little time consuming if you’re not good at peeling oranges like I am. I think next time I’ll just substitute the oranges in the salsa with canned mandarin oranges. It takes away a little of the fresh factor, but it will skim tons of time off the prep!

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