20 Minute Grilled Jerk Chicken with Mango-Nectarine Salsa.
Meet my latest go-to dinner: 20 minute grilled jerk chicken…with fruity salsa!
Typical right? Like what don’t I put fruit on? But it’s cool because jerk chicken and mango salsa just go hand in hand. It’s the bestest combo, especially with sweet summer nectarines thrown on there too. <–for real.
Ok, but guys? Real life talk for a second? I have been in such positive modes of thinking these last couple weeks. I honestly think a lot of it has had to do with these long, sunny, and warm days. I love them so much. Just like the plentiful days of sunshine we have been having lately, I have been on a role with my positivity, and loving it! Buuuttttt, then Tuesday happened and well…it was just a bad day. Nothing was going right, I started and stopped a grand total of five recipes and just didn’t get my to-do list checked off.
They happen right? As I sit here typing this it’s almost 10 pm. I just got off the phone with my mom, whom I called to vent to. No need to get into details, but basically, I just had a down on myself kind of day and really needed a good mom pep talk. We’ve all been there, right? It had been a while for me since I really even chatted with mom (I mean, about things other than work that is), so it was really just what I needed.
And can I just say, I feel so much better. Why is it that moms always know what to say?
Anyway, I know this is totally random, but I just thought I’d share! I feel like some of you may be able to identify with me. If that’s the case, and you too are having a difficult week, I recommend calling up your mom, or whoever it is in the world that always takes you back to a happy place. Call them, chat, and then realize that it is indeed Thursday, which means that the weekend is near.
Yesss. yessss. YESSS.
So yes, Friday is almost here, but maybe ever more exciting is the fact that we have this jerk chicken to talk about. This jerk chicken that takes maybe twenty minutes to make, and is paired with the most delicious, summery salsa ever.
Also, how many times do you guys think I will make fruit salsa this summer? Starting the count today…
One of my major summer food goals is to provide you guys with quick cooking recipes that use minimal ingredients, yet still use real food and are mouth wateringly good. Not going to lie, it’s a bit of a challenge, but one that I am loving taking on.
This chicken is nothing short of awesome. It’s fast, healthy, uses in-season produce, and it’s just really freaking good! The chicken is seasoned with jerk seasoning (I like to make my own using lots of smoked paprika, cayenne, tons of fresh thyme and a pinch of cinnamon), a drizzle of honey, and olive oil. Throw it on grill and done. Really pretty simple stuff, but be sure not to skip the extra drizzle of honey on the chicken. It balances the heat and creates a deep, golden caramelization on the chicken that is to die for.
I paired the spicy chicken with a sweet salsa. The combo of mangos and nectarines is truly delicious. I also used a mix of cilantro and basil to give the salsa a fun hint of fresh herbs.
To complete the meal, I made a big pot of coconut rice, sprinkled over some black beans and served up an avocado on the side for some healthy fats.
Dinner in twenty never tasted so fresh and so good.
I am highly recommending this meal for Father’s Day on Sunday. My dad 100% inspired this meal with his love for all jerked dishes. He loves anything spicy and paired with fruit salsa (I may have created this little obsession of his…). He also says to add that the salsa makes the chicken!
If you don’t end up making this for dad on Sunday, don’t worry, tonight works too!
OKok, any night works, but just make it soon, because trust me, once you’ve made this once, you’ll be wanting it over and over. I mean, obviously.
20 Minute Grilled Jerk Chicken with Mango-Nectarine Salsa
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon jerk seasoning
- 1 tablespoon honey
- 2 tablespoons olive oil
- coconut rice, black beans, and avocado, for serving
- 2 ripe nectarines, thinly sliced
- 1 ripe mango, diced
- 1 fresno or jalapeño pepper, seeded and chopped
- juice of 1/2 a lime
- juice of 1/2 a lemon
- 1/4 cup fresh cilantro or basil chopped
Chile Lime Butter
- 4 tablespoons butter, melted
- 1 fresno chile pepper, sliced
- zest of 1 lime
- 1 tablespoon honey
1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.
3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.
4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!
Chile Lime Butter
1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.
And with that I say, let’s get grilling…Happy Thursday!