Grilled Jerk Chicken over Chopped Salad with Mango

INGRIDIENTS for Grilled Jerk Chicken

5 tbsp canola oil
juice of 1/2 lime
5 Scotch bonnet peppers (or jalapeños), stemmed (seeded if you like less heat)
3 garlic cloves
1/4 red onion
3 scallions, chopped
2 sprigs thyme
1 tsp groung ginger
1 tbsp dark brown sugar
1 tsp salt
2 tbsp cider vinegar
4 bone in chicken thighs

Combine all the ingredients in a food processor. Process until smooth.
Place chicken thighs in a glass dish and top with the jerk sauce. Refrigerate at least 2 hours or overnight preferably.
Preheat the grill to high and grill the thighs until done.
I like using the tin foil trick. Once the thighs develop a nice char and grill marks I transfer them to the tin foil to continue cooking.

INGREDIENTS For Chopped Salad with Mango

2 medium cucumber, chopped small
2 large heirloom tomato, chopped small
1/2 avocado, chopped small
3 scallions, chopped
1 tbsp fresh parsley, chopped finely
1 mango, peeled and chopped
handful microgreens
2 tbsp olive oil
salt and pepper to taste

Combine all the ingredients together in a small bowl. Season with salt and pepper.


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