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Jerk Chicken Thighs with Mango Salsa Recipe

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This recipe for Jerk Chicken Thighs with Mango Salsa, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Weight Watchers Group
Added: Tuesday, March 7, 2006


¾ tsp. - cinnamon, ground
¾ tsp. - allspice, ground
¼ tsp. - thyme, dried
½ tsp. - garlic salt
¼ tsp. - table salt
¼ tsp. - black pepper
1/8 tsp. - cayenne pepper OR to taste
2 T. - fresh limejuice, divided
1 lb. - about 6 chicken thighs, boneless & skinless
1½ medium or 1 large - mangoes, diced
1½ medium or 1 large - shallots, finely chopped
1½ small or 1 large - jalapeño peppers, cored, seeded & minced (do not touch seeds with bare hands)
1 T. - fresh cilantro, minced
1/8 tsp. - table salt OR to taste

Preheat grill to medium heat. Combine cinnamon, allspice, thyme, garlic salt, ¼ tsp. of salt, black pepper, cayenne pepper, and 1 T. of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend. Meanwhile, combine mango, shallot, jalapeño, cilantro, and remaining tablespoon of limejuice and 1/8 tsp. of salt in a bowl. Place chicken on preheated grill. Grill for 10 minutes; flip over and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1½ thighs total) and about ½ cup of salsa per serving.

Personal Notes:
Personal Notes:
Makes 4 servings, 4 points each.




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