Jamaican Jerk Chicken & Mango Salsa
Chicken:
3 lbs boneless chicken thighs or breasts (wheat/gluten free) 1 tsp sea salt
Marinade:
2 Tbsp Jamaican Jerk Seasoning 2 Tbsp olive oil 1 Tbsp tamari (wheat/gluten free)
1 Tbsp red wine vinegar (wheat/gluten free)
2 Tbsp fresh lime juice
Mango Salsa:
2 ripe mangos diced 2 roma tomato’s diced 1 red bell pepper diced juice and zest of one lemon 1⁄4 cup red onion diced 1 Tbsp olive oil 1 Tbsp rice vinegar (wheat/gluten free)
1⁄4 tsp garlic powder 1⁄4 tsp crushed red chilies 1⁄4 tsp sea salt 1⁄4-1⁄2 cup freshly chopped cilantro
Wash the chicken and pat dry this will help the marinade to soak into the chicken.
Sprinkle chicken with the salt.
Mix the Jamaican Jerk Seasoning, olive oil, tamari, red wine vinegar and lime juice together.
Add the sliced chicken into a gallon size ziplock bag and then pour the marinade over the raw chicken and seal the bag. Place sealed bag between your hands and with your fingers gently massage the marinade into the chicken. When all the chicken is covered in the marinade refrigerate for 2 hours or more.
Note: the longer you marinate the meat the better it tastes.
In a separate large bowl add the mangos, tomatoes, bell pepper, lemon juice and zest, red onion, olive oil, rice vinegar, garlic powder, red pepper, sea salt, and cilantro.
Toss and allow 20-30 minutes for the flavors to permeate the salsa.
Barbecue the chicken and serve with the mango salsa.
Jamaican Jerk Seasoning:
1 Tbsp thyme 1 Tbsp allspice 1 Tbsp granulated onion
1 Tbsp granulated garlic
1 tsp paprika 2 tsp cinnamon 1 tsp dry mustard 1 tsp nutmeg 1 tsp crushed red chilies
1 tsp parsley
mix all of the above ingredients and store in an air-tight container and use as needed.