Caribbean Jerk Chicken with Black Bean Mango Salsa

Can’t get to the tropics? Make a quick culinary escape with the bold, sweet and spicy flavors of Caribbean Jerk Chicken with Black Bean Mango Salsa! Serve with conventional rice or jerk-spiced riced cauliflower and you’ve got a complete, healthy flavor-packed meal!

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 and grilled Caribbean Jerk Chicken with Black Bean and Mango Salsa is anything but ho-hum! The jerk marinade forms a slightly crusty exterior after grilling 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 ahead of time as can the salsa so it’s also great for meal prep.

Let’s make it!

But first…

What is jerk?

Jerk (such as Jamaican jerk chicken) is a style of cooking 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.

How to Make Caribbean Jerk Chicken with Black Bean Mango Salsa:

Recipe Ingredients:

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

Ingredient Notes:

• Chicken: So that you don’t end up with dry chicken, it’s important to start with good chicken.  Buy the best chicken your budget allows, preferably minimally processed, all-natural, hormone and antibiotic-free chicken. This Caribbean jerk 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: If you have a well-stocked spice cabinet, you can make your own. If you don’t want to make your own, there are numerous good jerk spice blends out there such as 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! An easy, delicious jerk chicken recipe! Serve the Caribbean Jerk Chicken with the Mango Black Bean Salsa!

How to Safely Cook Chicken:

Chicken is cooked through and safe to consume when an instant-read thermometer reads 165 degrees inserted into the thickest part.  If cooked to a higher temperature, you run the risk it will be dry.  A good, accurate meat thermometer is important for food safety and allows you to safely enjoy what you spent hard-earned money on and took the time to prepare. I love Thermapens! Pricey but the best and most accurate!

Chef Tips and Tricks:

• For easy clean-up, I often marinate chicken and other proteins in a gallon-size zipper-top bag. Placing the protein in a zipper-top bag allows the marinade to thoroughly coat the protein because you can “massage” the bag and get it evenly distributed.
• Because mango is somewhat slippery, the easiest way to dice a mango 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…

Frequently Asked Questions:

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:

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

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