roast jerk chicken

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 smoky 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.  

 

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 ground pepper

 

For the chicken:

4 whole chicken legs

3 tablespoons freshly squeezed orange juice

1 teaspoon freshly squeezed lime juice

2 tablespoons soy sauce

 

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, to taste

 

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 375º. 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.

 

Serves 4. 

roast jerk chicken with mango avocado salsa
jerk chicken plate

If you make this recipe, be sure to tag your photo #cwcr - I love getting to see what you make!

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