Recipe Of The Week 8/18: Grilled Jerk Chicken with Mango Avocado Salsa

Yields: 4 servings

Ingredients:

For the chicken:

• 1 teaspoon olive oil
• 1⁄2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 3 tablespoons jerk seasoning
• 3 cloves minced garlic
• 8 boneless skinless chicken thighs, excess fat removed
• Nonstick cooking spray

For the salsa:

• 1 large mango, peeled, pitted and diced – about 3⁄4 cup
• 1 medium avocado, diced – about 5 ounces
• 1⁄4 cup red onion, diced – from 1⁄2 small
• 1 jalapeño, stemmed seeded and diced, about 3 tablespoons
• 2 tablespoons lime juice
• 3 tablespoons chopped cilantro
• 1⁄4 teaspoon kosher salt

Directions:

• Pat the chicken dry and add it to a bowl with the oil. Toss to coat it in the oil and add the salt, brown sugar, jerk seasoning and garlic. Turn the chicken to coat it in the spices and marinate at least 30 minutes.
• While that marinates make the salsa. Add all of the ingredients to a small bowl and mix to combine. Cover with plastic wrap and refrigerate until ready to use.
• Preheat the grill or a grill pan to medium high heat and lightly oil the grates. Lightly spray the chicken with the nonstick cooking spray. Transfer the chicken to the grill in an even layer. Cook for 3 minutes, until the chicken easily releases from the grill. Flip the chicken and cook for an additional 3 minutes, until the chicken easily releases from the grill. Continue turning, every 2-3 minutes, until the chicken is cooked through and 165 degrees F, 10-15 minutes total, depending on the size of your chicken thighs.
• Remove from the grill and serve topped with the salsa.

Meal Plan Check Boxes:

5 Proteins
2 Fats ‘

Nutritional Facts: 2 thighs with salsa, Calories: 326.5 kcal, Carbohydrates: 15.5 g, Protein: 35 g, Fat: 14 g,

Adapted From: https://www.skinnytaste.com/grilled-jerk-chicken/#recipe