Roast Jerk Chicken with Mango Avocado Salsa

This refreshing mango salsa would be great on just about anything but I love how it contrasts with the smokey, Jamaican jerk chicken. It seems like a commitment to marinate the chicken a day ahead of time but it is well worth it.

The aromatic seasoning and citrus make the chicken juicy and flavorful. Roasting the chicken and then broiling it so the skin is crispy is an easy alternative to grilling the chicken. Unfortunately I don’t have a grill at my apartment so I have become resourceful in replicating some of the flavors in the oven.

Roast Jerk Chicken with Mango Avocado Salsa

What Spices Are in Jerk Chicken?

• Allspice
• Cinnamon
• Brown sugar
• Paprika
• Cloves
• Cumin
• Cayenne
• Nutmeg
• Thyme
• Kosher salt
• Black pepper

Key Ingredients in This Recipe

• Chicken legs – Chicken legs are made up of the thigh as well as the drumstick. This cut is cheaper and the dark meat remains tender as the chicken roasts.
• Mango – Color is not a great indicator for mango ripeness. To pick a good mango look for one that gives slightly when lightly squeezed. Mangos will continue to ripen after they’re picked.
• Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.

How to Make Jerk Chicken

For the jerk seasoning:

1. Mix the jerk seasoning. In a small bowl whisk together the allspice, cinnamon, brown sugar, cumin, salt and pepper. The seasoning mix can be made ahead of time and kept in an airtight container.

To make the chicken:

1. Prep the chicken. Pat the chicken legs dry with a paper towel. Combine the orange juice, lime juice, soy sauce and olive oil in a small bowl. Pour the juice mixture over the chicken then rub the chicken skin inside and out with the seasoning mix.
2. Marinate the chicken. Cover and marinate, refrigerated, for at least an hour and up to a day.
3. Let chicken sit at room temperature. Preheat the oven to 400ºF. Bring the marinated chicken to room temperature then arrange the chicken in single layer in a 13 x 9 x 2-inch glass baking dish.
4. Roast the chicken. Bake until evenly browned and cooked through, about 40 minutes.
5. Broil chicken. Heat broiler to high and broil chicken, watching closely, until the skin is crisp and lightly charred, about 3 minutes.

For the salsa:

1. Mix the salsa. In a small mixing bowl stir together the avocado, mango, red onion, lime juice, jalapeño, cilantro and salt until combined.

To serve:

1. Assemble and serve. Serve the chicken legs topped with a scoop of mango salsa with a side of white rice and black beans.

Other Recipes to Try

If you enjoy this jerk chicken recipe, I recommend checking out some of these:

• Roast Chicken and Gnocchi “Dumplings”
• Southern Blackened Catfish Tacos
• Roast Chicken Legs with Braised Kale and White Beans

Roast Jerk Chicken with Mango Avocado Salsa

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Serves 4

US Customary – Metric

Ingredients:

Jerk seasoning:

• 1 teaspoon allspice
• ¼ teaspoon ground cinnamon
• 2 tablespoons light brown sugar
• ½ teaspoon paprika
• ½ teaspoon ground cloves
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ teaspoon nutmeg
• ¼ teaspoon thyme
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

For the chicken:

• 4 whole chicken legs
• 3 tablespoons freshly squeezed orange juice
• 1 teaspoon freshly squeezed lime juice
• 2 tablespoons soy sauce
• 1 tablespoon extra-virgin olive oil

For the salsa:

• 1 medium avocado, diced
• 1 medium mango, diced
• ¼ cup diced red onion
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon diced jalapeño
• ¼ cup cilantro, chopped
• Kosher salt, as needed

Instructions:

For the jerk seasoning:

• In a small bowl whisk together the allspice, cinnamon, brown sugar, cumin, salt and pepper. The seasoning mix can be made ahead of time and kept in an airtight container.

For the chicken:

• Pat the chicken legs dry with a paper towel. Combine the orange juice, lime juice, soy sauce and olive oil in a small bowl. Pour the juice mixture over the chicken then rub the chicken skin inside and out with the seasoning mix.
• Cover and marinate, refrigerated, for at least an hour and up to a day.
• Preheat the oven to 400ºF (200ºC). Bring the marinated chicken to room temperature then arrange the chicken in single layer in a 13 x 9 x 2-inch glass baking dish.
• Bake until evenly browned and cooked through, about 40 minutes.
• Heat broiler to high and broil chicken, watching closely, until the skin is crisp and lightly charred, about 3 minutes.

For the salsa:

• In a small mixing bowl stir together the avocado, mango, red onion, lime juice, jalapeño, cilantro and salt until combined.

To serve:

• Serve the chicken legs topped with a scoop of mango salsa with a side of white rice and black beans.

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