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Jerk Chicken with Tropical Salsa

Jerk Chicken with Tropical Salsa

Learn How To Make 7 Meals In 7 Minutes

This Jerk Chicken with Tropical Salsa will spice up your night! Typically jerk seasoning is spiced with Scotch Bonnet chili peppers (or Habañeros) and allspice, but I used jalapeños instead because I didn’t want this dish to be TOO spicy. The sweetness of the tropical salsa helped cut back on the spice of the chicken and was perfectly accompanied by some cilantro coconut rice. The recipe for that will come soon! This is a simple and nutritious meal for those warm summer months and I hope it is enjoyed by you and your family! <center> ``Quick tip: Try grilling! Throw some pineapple on there too for another level of flavor.`` ####Jerk Chicken with Tropical Salsa Prep Time: 2 hours | Cook Time: 15-20 minutes | Serves: 4-6 </center> ####<b>Ingredients:</b> 2 pounds chicken breasts or thighs, I used boneless and skinless but bone-in/skin-on is fine<br> 1-2 tablespoons coconut oil<br> Marinade:<br> 3 green onions, chopped<br> 3 cloves garlic, minced<br> 1 tablespoon fresh ginger, minced<br> 1-2 jalapeños, seeds and ribs removed and chopped<br> ¼ cup white vinegar<br> ¼ cup <a href="https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU/ref=sr_1_4_a_it?ie=UTF8&qid=1507844771&sr=8-4&keywords=coconut%2Baminos&th=1">coconut aminos</a><br> 1 tablespoon fresh thyme<br> 1 tablespoon cinnamon<br> 1 teaspoon allspice<br> 1 teaspoon nutmeg<br> ¼ teaspoon cloves<br> 2 tablespoons honey<br> 1 lime, juiced<br> 1 orange, juiced<br> Salt and freshly ground pepper, to taste<br> For the salsa:<br> 1 mango, peeled and diced<br> ½ bell pepper, diced<br> 1 clove garlic, minced<br> ½ cup cucumber, peeled and diced<br> ½ jalapeño, seeds and ribs removed and diced<br> ¼-⅓ cup red onion, diced<br> 1 lime, juiced<br> ⅓ cup cilantro, chopped<br> Salt and freshly ground pepper, to taste<br> ####<b>Directions:</b> 1.) Combine the marinade ingredients in a blender until smooth, then pour over the chicken in a ziplock bag and place in the refrigerator for about 2 hours. 2.) For the salsa, combine all the ingredients in a bowl until well mixed. Season to taste with salt and pepper. Set aside. 3.) In a large skillet over medium-high heat (or a grill), and melt the coconut oil. Once hot, add the chicken and cook until browned, about 4-5 minutes. Flip and cook the other side until browned and no longer pink in the center, about 10 minutes. Serve with tropical salsa on top with any other desired sides.

Feel great and remember to enjoy your health!

Katie Signature

The Warrior Wife

* Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

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