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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jerk Chicken Thighs with Mango Salsa Recipe

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This recipe for Jerk Chicken Thighs with Mango Salsa is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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