Roasted Jerk Chicken with Mango Salsa
This easy recipe is great when you need a pep in your step! Using one of our favorite local companies, Spiceology, you will get a flavor blasted chicken that would brighten up any weeknight meal! Although we use chicken in this recipe you could easy substitute shrimp. Should you have leftovers (highly unlikely) add the cold chicken and salsa to a mixed green salad for a delicious leftover lunch. Enjoy!
Prep time: 15 minutes
Marinade time: 30 minutes
Cook time: 20 minutes
Quick word about the product: Spiceology’s headquarters are located in Spokane Washington. We feel so fortunate to have such a powerhouse company right in our hometown. Spiceology is a chef owned and operated and can ship directly to your home. A few of our favorite’s spices are the SPG (salt, pepper and garlic) which is amazing for any recipe or easy to add to any homemade salad dressing. Another one of our favorite signature mixes is the Cowboy Crust Expresso Chili Rub! This rub is our go to for amazing easy steak. Please check them out at https://spiceology.com/ you won’t be disappointed!
Ingredients
1/2 red onion
4 boneless chicken thighs
2 tablespoons of olive oil
1/4 cup of Jamaican Jerk Caribbean Seasoning from Spiceology
1 red bell pepper
1 jalapeno
2 small mangos
1/4 chopped cilantro
Juice from two limes
Healthy pinch of salt
Cooking Instructions
This first step is optional. Our family is not super fond of the punch that you can get from a raw red onion. To combat this I slice the red onion into small strips. From there I add the cut onion to a glass or plastic container and soak the onions in lukewarm water with the container lid on. I typically let the onion soak for about 30 minutes. If you love the red onion as is, disregard and move on to the next step!
Take your chicken thighs out of the fridge and add to a large bowl. Massage your chicken with the olive oil. Take each peice of chicken and coat generously with the rub. You want to make sure each side of the chicken is fully coated in the rub. Leave the chicken uncovered for 30 minutes.
While your chicken is marinating chop your onion, bell pepper, jalapeno, mango into small cubes and place into a large mixing bowl. Cut your cilantro into small ribbons and add to the same bowl.
Squeeze your two limes into the mango salsa and add a healthy pinch of salt. Give the salsa a good mix and place in the fridge until your chicken is cooked.
Preheat your oven to 400 degrees.
If you have a cast iron or an oven safe pan preheat with canola oil. You can use any oil you like, we prefer to use either canola or avocado oil. You need an oil with a high smoke point. * If you do not have an oven safe dish go ahead and use whatever pan you have. when the time comes to transfer the pan to the oven use a baking sheet with alumunin foil on top.
Heat your pan to medium high. Once the pan is hot add your chicken to give it a quick sear on each side. About three minutes per side.
Once the chicken is seared add to the oven and roast for 10 minutes.
Once the chicken is fully cooked serve immediately with the mango salsa. We think this dish is perfect when combined with our coconut jasmine rice.
