20 Minute Grilled Jerk Chicken with Mango-Nectarine Salsa.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon jerk seasoning
- 1 tablespoon honey
- 2 tablespoons olive oil
- coconut rice, black beans, and avocado, for serving
- 2 ripe nectarines, thinly sliced
- 1 ripe mango, diced
- 1 fresno or jalapeño pepper, seeded and chopped
- juice of 1/2 a lime
- juice of 1/2 a lemon
- 1/4 cup fresh cilantro or basil chopped
- 4 tablespoons butter, melted
- 1 fresno chile pepper, sliced
- zest of 1 lime
- 1 tablespoon honey
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Instructions
- 1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
- 2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.
- Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.
- 3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.
- 4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!
- 1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.
Source
Original recipe: View Original