Caribbean Chicken with Black Bean Mango Salsa

Caribbean Jerk Chicken with Mango Black Bean Salsa in white bowl garnished with cilantro and squeezed lime wedges.

5 from 9 votes

Caribbean Chicken with Black Bean Mango Salsa

Make a quick culinary escape with the bold, sweet, and spicy jerk flavors of Caribbean Chicken with Black Bean Mango Salsa! Serve with conventional rice or jerk-spiced riced cauliflower and you have a complete, healthy, flavor-packed meal!

Prep Time30

Cook Time15

Marinating Time8

Total Time8 35

Course: Chicken and Turkey

Cuisine: Caribbean

Diet: Diabetic, Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Marinade and Chicken

2 medium-sized scallions white and light green part only, coarsely chopped
4 cloves garlic coarsely chopped
1 jalapeño or Serrano pepper seeded if desired, coarsely chopped
2 teaspoons minced ginger
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoon jerk seasoning blend such as Penzeys
1 tablespoon light brown sugar packed
1/2 teaspoon salt or to taste
4 boneless skinless chicken breast halves

Salsa

1 can (15-ounce) black beans drained and rinsed
1 medium ripe mango pitted and diced (about 1 cup)
1/4 cup finely chopped red onion
1 jalapeño or Serrano pepper seeded if desired, minced
1/4 cup chopped cilantro
2 cloves garlic minced
2 limes zested and juiced
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 tablespoon honey optional and if needed

Instructions

Chicken and Marinade

Combine all ingredients except chicken in a mini food processor and process until smooth. Taste for seasoning and adjust as needed.
Transfer marinade to a zipper-top plastic bag. Place chicken in the bag and remove as much air as possible. Seal then gently squeeze the bag to thoroughly coat the chicken with the marinade. Refrigerate up to 8 hours or overnight. Flip and massage the bag occasionally to redistribute the marinade.
Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Place chicken on the grill then reduce heat to medium and cook 5 to 6 minutes per side or until cooked through to 165 degrees.

Salsa

Combine all ingredients in a bowl. Adjust seasoning and acidity as desired. Serve with chicken.

Notes

SUBSTITUTIONS:

This marinade is also great with boneless skinless chicken thighs or pork tenderloin.

TIP:

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.

MAKE AHEAD:

Make the marinade 1 day ahead of time and refrigerate it until needed.
Salsa can be made 1 day ahead of time. Refrigerate until needed.

Nutrition