Grilled Jerk Chicken with Mango Avocado Salsa

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Grilled Jerk Chicken with Mango Avocado Salsa

Juicy, flavorful, and packed with bold Caribbean spices, this Grilled Jerk Chicken is a summertime favorite. It’s topped with a vibrant mango avocado salsa that balances the heat with sweet, creamy freshness. Perfect for family dinners, meal prep, or weekend cookouts, this dish is high-protein, low-carb, and naturally gluten- and dairy-free.

Why You’ll Love This Recipe

  • Easy & Quick – Uses store-bought jerk seasoning for a shortcut without compromising flavor.
  • Flavor Explosion – Spicy, smoky jerk chicken pairs perfectly with sweet mango and creamy avocado.
  • Healthy & Satisfying – High in protein and fiber, this meal keeps you full and energized.
  • Versatile – Cook it on a grill or indoors on a grill pan. Chicken thighs or breasts both work.

Ingredients

For the Jerk Chicken:

  • 8 boneless, skinless chicken thighs (about 1½ lbs), trimmed of excess fat
  • 1 tsp olive oil
  • ½ tsp kosher salt
  • 1 tsp brown sugar
  • 3 tbsp jerk seasoning (such as Walkerswood Mild)
  • 3 cloves garlic, minced
  • Nonstick cooking spray or oil for grilling

For the Mango Avocado Salsa:

  • 1 large ripe mango, peeled and diced (about ¾ cup)
  • 1 medium avocado, diced (about 5 oz)
  • ¼ cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh lime juice
  • 3 tbsp fresh cilantro, chopped
  • ¼ tsp kosher salt

Instructions

Step 1: Marinate the Chicken

  1. Pat the chicken dry with paper towels and place in a large bowl.
  2. Drizzle with olive oil, then sprinkle on salt, brown sugar, jerk seasoning, and garlic.
  3. Toss to coat thoroughly.
  4. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Step 2: Make the Mango Avocado Salsa

  1. In a bowl, combine the diced mango, avocado, red onion, jalapeño, lime juice, cilantro, and salt.
  2. Gently mix to combine.
  3. Cover and refrigerate until ready to serve (best served fresh).

Step 3: Grill the Chicken

  1. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or spray the chicken with nonstick spray.
  2. Grill the chicken thighs for 3 minutes per side or until they easily release from the grill.
  3. Continue flipping every 2–3 minutes until the internal temperature reaches 165°F (about 10–15 minutes total depending on thickness).
  4. Let the chicken rest for 5 minutes before serving.

Step 4: Serve

Slice the grilled jerk chicken and serve topped with the fresh mango avocado salsa.

Tips and Variations

  • No Grill? Use a grill pan or cast-iron skillet on the stovetop.
  • Chicken Options: Chicken breasts can be used for a leaner version—adjust cooking time accordingly.
  • Spice Level: Want it spicier? Leave the seeds in the jalapeño or use a serrano pepper.
  • Cilantro-Free? Simply omit it or swap with parsley.

Suggested Sides

Pair this dish with one of these summer-friendly sides:

  • Cucumber Yogurt Salad
  • Grilled Zucchini
  • Corn Tomato Avocado Salad
  • Baby Red Potato Salad with Apples
  • Steamed rice or quinoa for a heartier meal

Storage

  • Chicken: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Salsa: Best enjoyed fresh but can be stored in the fridge for up to 2 days. The avocado may brown slightly.

Nutrition (Per Serving – 2 Thighs with Salsa)

  • Calories: 326.5
  • Protein: 35g
  • Carbs: 15.5g
  • Fat: 14g
  • Fiber: 4.5g
  • Sugar: 9.5g
  • Sodium: 1090.5mg
  • Cholesterol: 160mg

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