Jerk Chicken with Mango-Avocado Salsa

This fragrant, firey chicken can be yours within an hour of coming home from work, as long as you’re willing to do about 15 minutes of prep the night before. Marinate overnight for best results – then just grill it up and enjoy. Serve with Mango Avocado Salsa, and white rice for a healthy, delicious meal.

Ingredients

For the Chicken

1. 3 large chicken breasts, halved lengthwise into 6 thinner cutlets, or 6 boneless, skinless chicken thighs, or 1 whole chicken, spatchcocked (i.e., backbone removed)
2. 1 Medium shallot, finely minced
3. 2 tablespoons chives
4. 4 cloves garlic, grated on a microplane
5. 1 inch nub of ginger, grated on a microplane or finely minced
6. 2 tablespoons brown sugar
7. 1 Habanero pepper, finely minced (and seeds removed, unless you’re insane, but that’s okay)
8. 3 finger pinch (about a teaspoon) Kosher Salt
9. 2 finger pinch (about ½ teaspoon) MSG – Optional
10. 1 tablespoon freshly minced thyme
11. 1 tablespoon Worcestershire sauce (or soy sauce)
12. Dash orange bitters, or 1 tablespoon orange zest
13. Juice and zest of 2 limes
14. 1 tablespoon Jerk seasoning (store bought, or make your own – see recipe at the end of the post)
15. ¼ – ⅓ cup mayo
16. 2 tablespoons Dijon or Stone Ground Mustard
17. 2 tablespoons olive oil

For the Mango Avocado Salsa

1. 1 Mango, cut into ½ inch cubes
2. 2 barely ripe avocados, cut into ½ inch cubes
3. 2 tablespoons fresh cilantro, minced
4. 1 tablespoon anchovy paste
5. 2 tablespoons grapeseed oil
6. Pinch chili powder
7. 2 teaspoons rice wine vinegar
8. 2 teaspoons agave syrup
9. 2 finger pinch (about ½ teaspoon) MSG – Optional
10. Few generous grinds Himalayan Pink Salt (or 3 finger pinch (about a teaspoon) Kosher Salt)
11. 2 finger pinch (about ½ teaspoon) granulated white sugar

Prep

For the Chicken

1. Mix all ingredients (except chicken) together in a medium bowl or 2 gallon ziploc freezer bag.
2. Add the chicken, and marinate for a minimum of 2 hours, or up to overnight for best results
   • For breasts or thighs, add them to the marinade and massage well to ensure even coating.
   • For a whole chicken, use a spatula to get the marinade under the skin of the breasts and thighs; then slather remaining marinade over the outside of the chicken

For the Mango Avocado Salsa

Toss all ingredients together and refrigerate until ready to serve

Cook

For the Chicken

1. Preheat grill for 2-zone cooking (If using gas, light 2 burners on one side; if using charcoal, bank coals on one side)
   • If using breasts or thighs: Grill over direct heat, turning occasionally, until cooked through and lightly charred in spots. Remove, and rest under loosely tented foil for 15 or so minutes
   • If using a whole chicken, position the chicken so the breasts are facing upwards and the thighs are splayed out (i.e., not under the chicken’s body). Place the legs toward the heat.
   • Roast the chicken until the internal temperature reaches 150°F – 155°F, 45 minutes to an hour. Rest for 20 minutes before carving.
2. Serve with extra cilantro and lime wedges

Homemade Jerk Seasoning:

Mix the following together in an airtight container, such as a tupperware container, deli cup, or mason jar. Shake vigorously to combine. Seasoning will keep for up to a year.

1. 1 tablespoon onion powder
2. 1 tablespoon granulated garlic
3. 1 tablespoon Chinese 5 spice powder (optional)
4. 2 teaspoons cayenne pepper
5. 2 teaspoons salt
6. 2 teaspoons ground black pepper
7. 2 teaspoons dried thyme
8. 2 teaspoons sugar
9. 1 teaspoon ground allspice
10. 1 teaspoon smoked paprika
11. ½ teaspoon ground cinnamon
12. ½ teaspoon ground nutmeg
13. ½ teaspoon ground clove
14. ¼ teaspoon ground cumin