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.

Many years ago I had the opportunity to visit the Dominican Republic. We weren’t there on vacation; in fact, we were there working alongside the local people as part of a service project designed to improve their community infrastructure. On the last evening we were there, they threw us a huge dinner on the beach where they brought out bucket after bucket of chicken that had been soaking in marinade all day.

They grilled it up on the beach over pimento wood, which is traditional for jerk chicken. Pimento wood can be hard to come by, but mesquite imparts a similar, earthy flavor. Use some mesquite wood chips on charcoal, or a smoker box on your gas grill to replicate the full experience.

Ingredients

For the Chicken

1. 1 whole chicken cut up in to 8 pieces (recommended), or 3 large chicken breasts, halved lengthwise into 6 thinner cutlets, or 6 chicken thighs
2. 1 small 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. ¼ cup brown sugar
7. 1 Scotch Bonnet or Habanero pepper, finely minced (and seeds removed, unless you’re insane, but that’s okay) or 2-3 serrano peppers, finely minced
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. 2 tablespoons Jerk seasoning (store bought, or make your own – see recipe at the end of the post)
15. 1½ teaspoons curry powder
16. ¼ cup mayo or ⅓ cup full-fat Greek yogurt
17. 2 tablespoons Dijon or Stone Ground Mustard
18. 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 massage and mix well; marinate for a minimum of 4 hours, or up to overnight for best results

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). Grill over direct heat, turning occasionally, until cooked through and lightly charred. If using a whole cut up chicken, give the thighs and drums a 10 minute head start. Once everything is lightly charred in spots, move to the cool side of the grill, cover, and allow to cook through until finished – breasts should be around 150°F and thighs and drums around 165°F – they will carry over to doneness as they rest.
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, but trust me)
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