21 Day Fix Jerk Chicken with Mango Salsa

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 6 Green onions
  • 1 cup Mango
  • 1/4 cup Red onion
  • 2 Scotch bonnet or habanero chilies
  • 1 tbsp Thyme, fresh leaves
  • 1 tbsp Thyme, fresh

• Condiments

  • 1 tbsp Lime juice
  • 1 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 1/2 tbsp Allspice, ground
  • 1/4 tsp Black pepper
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg, ground
  • 1 tbsp Sugar, raw

• Oils & Vinegars

  • 2 tsp Apple cider vinegar or red wine vinegar

Found on thefoodieandthefix.com

Description

Directions

• In a small food processor, add all marinade ingredients and pulse until fully combined (it doesnt need to be completely smooth. It should be pretty thick, like a paste.
• In a large ziplock back, add the chicken and all of the marinade. Close the bag, getting as much air out as possible and use your hands to rub the marinade into the chicken from the outside of the bag. Refrigerate for 6 hours or overnight. Overnight if you can!
• Meanwhile, make the mango salsa by stirring together all of the ingredients. Whew! I know, that one was rough!
• You want whatever kind of grill you use to be at medium heat. Sear the chicken on both sides, then move to a cooler part of your grill, put the lid on and cook for about 15 - 20 minutes, turning once or twice, until the chicken is cooked through.
• Let your chicken rest for 5-10 minutes before slicing and serving with the mango salsa, and a tall glass of water!

Nutrition