Our grill is definitely working overtime this summer. I’ve been grilling everything from vegetables to seafood. The only thing left to do is grill up dessert. A grilled piece of pound cake topped with ice cream and grilled peaches sounds perfect just about now. I’ll have to make that soon, but for now I want to share a new favorite around this house. Grilled Jerk Chicken Thighs over a Chopped Salad with Mango.
Instead of using a traditional jerk rub I made a marinade with chili peppers, garlic, brown sugar and other fabulous ingredients. I used 5 Scotch Bonnet peppers for some extra heat and let the chicken soak in the flavors over night. The seeds contain most of the heat, so you can adjust the spice level to your liking by either leaving the seeds or removing them. Kurt and I have developed an insane amount of tolerance towards spicy food so I left all the seeds in.
I must warn you, this jerk marinade is extremely flavorful and addicting. You might find yourself wondering what else to cook with it. I have your answer. Fish. Or perfectly flavored cod filets for fish tacos to be exact. Try it!
This chopped salad is one of my favorite staple side dishes. It pretty much goes with anything. What separates it from the traditional chopped salad is the slight sweetness from a mango. When served with Jerk Chicken the mango and the cucumber are the best way to cool your mouth.
So give it a try. Let me know what your think and mostly importantly have a great week.
- 5 tbsp canola oil
- juice of ½ lime
- 5 Scotch bonnet peppers (or jalapeños), stemmed (seeded if you like less heat)
- 3 garlic cloves
- ¼ red onion
- 3 scallions, chopped
- 2 sprigs thyme
- 1 tsp groung ginger
- 1 tbsp dark brown sugar
- 1 tsp salt
- 2 tbsp cider vinegar
- 4 bone in chicken thighs
- Combine all the ingredients in a food processor. Process until smooth.
- Place chicken thighs in a glass dish and top with the jerk sauce. Refrigerate at least 2 hours or overnight preferably.
- Preheat the grill to high and grill the thighs until done.
- I like using the tin foil trick. Once the thighs develop a nice char and grill marks I transfer them to the tin foil to continue cooking.
- 2 medium cucumber, chopped small
- 2 large heirloom tomato, chopped small
- ½ avocado, chopped small
- 3 scallions, chopped
- 1 tbsp fresh parsley, chopped finely
- 1 mango, peeled and chopped
- handful microgreens
- 2 tbsp olive oil
- salt and pepper to taste
- Combine all the ingredients together in a small bowl. Season with salt and pepper.