Caribbean Chicken with Black Bean Mango Salsa

Why This Recipe is a Keeper!

Boneless skinless chicken breasts are a mainstay of warm-weather grilling. They’re virtually fat-free, are pure protein, and if you compare the price per pound with some other proteins, they’re still fairly affordable. However, if not cooked properly, chicken breasts can be dry and rather ho-hum.

This lively, marinated, grilled Caribbean Chicken with Black Bean and Mango Salsa is anything but ho-hum and one of the best Caribbean chicken recipes! After grilling, the jerk marinade forms a slightly crusty exterior, which keeps the chicken breasts moist, juicy and flavorful inside.

This Caribbean chicken recipe is:

• Easy! Combine the marinade ingredients in a food processor or blender, puree, marinate the chicken, then grill it. Half the salsa is already done for you in the form of canned black beans.
• Flavor-Packed!
• Healthy!
• Mostly make-ahead! The marinade can be made a day before, so it’s also great for meal prep. The salsa can also be made a day ahead of time.

What is jerk?

Jerk (such as Jamaican jerk chicken) is a cooking style native to Jamaica but common throughout the Caribbean. The word jerk is said to come from the Spanish charqui, meaning dried strips of meat similar to jerky. Authentic Jamaican jerk recipes use an extremely spicy dry spice combination or wet marinade consisting of Scotch bonnet peppers, scallions, garlic, ginger, pimento and a spice blend that consists of allspice, cloves, cinnamon, nutmeg, thyme, sugar and salt. The meat or poultry is cooked over an open fire, grilled or smoked. Many of these spices are found in Caribbean recipes for chicken.

How to Make Caribbean Chicken with Black Bean Mango Salsa:

Recipe Ingredients:

Here’s everything you’ll need to make this Caribbean chicken recipe. Don’t let all these ingredients intimidate you; they’re all easily obtainable, with some you may already have in your pantry. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Chicken: So that you don’t end up with dry chicken, starting with good chicken is important.  Buy the best chicken your budget allows, preferably minimally processed, all-natural, hormone and antibiotic-free chicken. This Caribbean chicken recipe also works well with boneless skinless chicken thighs.
• Jalapeno Peppers: Feel free to use the hottest pepper you can handle in the marinade and salsa.  Scotch bonnet or habanero peppers are generally used in jerk recipes.  My husband can tolerate those; a jalapeño or Serrano is hot enough for me. If those are still too hot for you, removing the seeds and membranes will tame them.
• Jerk Seasoning: You can make your own with a well-stocked spice cabinet. If you don’t want to make your own, there are numerous good jerk spice blends like Badia or Penzeys.
• Canned Black Beans: The liquid canned beans are in can be quite salty. Be sure to drain and rinse the beans in a sieve or colander before using.
• Mango: There are numerous varieties of mangoes. The most common types found at most grocery stores are “Haden” and “Tommy Atkins.” To determine ripeness, gently squeeze the mango. A ripe mango will give slightly and will sometimes have a fruity aroma at its stem end.

Step-By-Step Instructions:

• Gather and prep all the ingredients for the Caribbean chicken recipe.
• Combine the marinade ingredients in a mini food processor or blender and process until smooth.

• Taste the jerk marinade for seasoning and adjust as necessary.
• Transfer the marinade to a non-reactive bowl, dish or zipper-top bag.
• MAKE AHEAD: Make the marinade 1 day ahead of time and refrigerate it until needed.
• Place the chicken in the marinade and refrigerate for up to 8 hours or overnight.
• Flip and massage the bag occasionally to redistribute the marinade.

• While the Jamaican jerk chicken is marinating, make the Black Bean Mango Salsa.
• Combine all the salsa ingredients in a bowl and stir. Adjust seasoning and acidity as desired. Refrigerate until needed.
• MAKE AHEAD: Salsa can be made 1 day ahead of time. Refrigerate until needed.

• When ready to cook, remove the chicken from the marinade and discard.
• Preheat a grill or grill pan to medium-high heat.
• Place the chicken on the grill, then reduce heat to medium and cook 5 to 6 minutes per side or until the internal temperature registers 165 degrees or the juices run clear.

• Done! This is an easy, delicious Caribbean chicken recipe made with readily available ingredients! Serve the Caribbean Chicken with the Mango Black Bean Salsa!

Chef Tips and Tricks:

• I often marinate chicken and other proteins in a gallon-size zipper-top bag for easy clean-up. Placing the protein in a zipper-top bag allows the marinade to thoroughly coat it because you can “massage” the bag and distribute it evenly.
• Because mango is somewhat slippery, the easiest way to dice it is to slice it down from the stem end on the two somewhat flat sides avoiding the large pit. Then, make cuts in the mango flesh in both directions with a paring knife. Use the dull end of the chef’s knife or paring knife to remove the already diced flesh from the skin. Like so…

Serve with:

• Rice or riced cauliflower
• Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
• Mexican Sweet Potato Wedges with Avocado-Cilantro Sour Cream
• Easy Braised Greens Recipe
• Cider Vinegar Braised Cabbage Wedges

More easy, flavor-packed chicken breast recipes:

• Grilled Citrus Chicken with Spicy Basil Chimichurri
• Grilled Chicken Fajitas with Tajin Seasoning
• Green Chile Goat Cheese Stuffed Chicken Breasts with Cornmeal Pecan Crust
• Moroccan Chicken with Jeweled Couscous

Grab all my anything-but-ho-hum chicken recipes at Chicken Recipes – From A Chef’s Kitchen