Whole30 Caribbean Jerk Chicken with Mango Salsa
Discover the vibrant flavors of the Caribbean with this Whole30 compliant Jerk Chicken paired with a refreshing Mango Salsa. This dish combines spicy, smoky marinated chicken with the sweetness of fresh mango, making it a perfect dish for summer barbecues or weeknight dinners.
Equipment
- 1 Grill or grill pan
- 1 Mixing bowl
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 4 chicken breasts - preferably skinless
- 1/4 cup coconut aminos - for marinating
- 2 tablespoons olive oil - for marinating
- 3 tablespoons jerk seasoning - make sure it's Whole30 compliant
- 1 teaspoon salt - to taste
- 1 ripe mango - diced (for salsa)
- 1/2 red onion - finely chopped (for salsa)
- 1/2 red bell pepper - diced (for salsa)
- 1 lime - juiced (for salsa)
- 1 tablespoon fresh cilantro - chopped (for salsa)
Instructions
- In a mixing bowl, combine coconut aminos, olive oil, jerk seasoning, and salt to create the marinade.
- Add chicken to the marinade and let it sit for at least 20 minutes.
- While the chicken marinates, prepare the mango salsa by mixing diced mango, red onion, red bell pepper, lime juice, and cilantro in a bowl.
- Preheat the grill or grill pan over medium-high heat.
- Grill the marinated chicken for about 6-7 minutes per side or until fully cooked through.
- Once cooked, remove from the grill and let rest for a few minutes before slicing.
- Serve the chicken topped with mango salsa.
Notes
For a spicier kick, add more chili powder or fresh jalapeños to the marinade.
Feel free to substitute pineapple for mango in the salsa for a different flavor.
This dish goes well with a side of coconut rice or a simple green salad.