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Jamaican Jerk Chicken Thighs Recipe with Easy Fresh Mango Salsa

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A flavorful and easy-to-make Jamaican jerk chicken thighs recipe paired with a fresh, tangy mango salsa that balances spicy and sweet for a perfect weeknight meal.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons jerk seasoning blend (preferably Walkerswood brand)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 scotch bonnet pepper, minced (optional)
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 large ripe mango, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 tablespoon lime juice (for salsa)
  • Salt and black pepper, to taste

Instructions

  1. Make the Jerk Marinade: In a medium bowl, combine chopped green onions, garlic, grated ginger, jerk seasoning, fresh thyme, allspice, cinnamon, brown sugar, minced scotch bonnet (if using), lime juice, soy sauce, and olive oil. Mix well until you get a thick paste (about 5 minutes).
  2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Add them to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate (minimum 2 hours, up to 12 hours).
  3. Prepare the Mango Salsa: While the chicken marinates, dice the mango and red bell pepper, finely chop the red onion, cilantro, and jalapeño (if using). Place all in a bowl, add lime juice, salt, and pepper. Toss gently to combine and refrigerate until serving (10 minutes).
  4. Cook the Chicken: Heat a cast iron skillet over medium-high heat. Place the chicken thighs skin side down, cooking without moving them for about 6-7 minutes to get a crisp, caramelized crust. Flip and cook the other side for 6-8 minutes until internal temperature reaches 165°F (74°C) (12-15 minutes total).
  5. Rest the Chicken: Transfer the cooked chicken to a plate, tent loosely with foil, and rest for 5 minutes to help juices redistribute.
  6. Serve: Spoon fresh mango salsa over the chicken or serve on the side. Enjoy with your favorite sides or a simple green salad.

Notes

Marinate chicken for at least 2 hours or overnight for best flavor. Pat chicken dry before cooking to get crispy skin. Use a meat thermometer to ensure chicken reaches 165°F. For deeper smoky flavor, finish under broiler for 1-2 minutes. Mango salsa is best fresh but can be made up to 4 hours ahead and refrigerated. Substitute boneless thighs if preferred but adjust cooking time. Scotch bonnet pepper can be replaced with jalapeño or serrano for milder heat. Pineapple can substitute mango in salsa.

Nutrition

Keywords: Jamaican jerk chicken, mango salsa, spicy chicken, Caribbean recipe, easy dinner, weeknight meal, grilled chicken, fresh salsa

Find it online: https://prismtaste.com/jamaican-jerk-chicken-thighs-recipe-with-easy-fresh-mango-salsa/