By Sharon Fox
1 habanero or jalapeno pepper
1 cup chopped green onion tops
1/2 cup finely chopped red onion
1 tablespoon brown sugar
1 tablespoon honey or molasses
3 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons apple cider
2 teaspoon salt
1 1/2 teaspoons dried thyme
2 teaspoon minced peeled fresh ginger
1 teaspoon ground allspice
1/2 teaspoon chipotle chile powder or smoked paprika
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
6 garlic cloves (just cut off ends and throw in processor)
1 – 1 1/2 lbs skinless chicken thighs (8 small ones or 4 large ones)
Mango Salsa:
2 ripe mangoes, diced
1 red pepper, diced
1/3 cup red onion, diced finely
1/3 – 1/4 cup of cilantro, chopped (could also use half cilantro/half mint for a fun twist)
2 tablespoons of lime juice
1/2 tablespoon of honey (optional – depends on the sweetness of the mangoes used)
Salt to taste
Make the Jerk:
Combine all of the jerk ingredients (everything but the chicken thighs) in a food processor and processes until it forms a fine paste.
Rub paste all over chicken thighs and let marinate for at least 4 hours and up to overnight.
Make the salsa:
Combine all of the ingredients in a nonreactive bowl. Optional: I like to take about 1/2 of the salsa and puree it in my food processor then throw it back in with the rest. This way it makes more of a salsa/sauce to put over the chicken. I’ve also done half pineapple/half mango before, it’s very tasty.
Grill chicken thighs until done, an internal thermometer reads 165 F, let rest for at least 10 minutes. Serve over rice or brown rice. Top with salsa.
SERVES 4
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle. She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The
Healthy Living Show”. Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This was printed in the February 23, 2014 – March 8, 2014 edition.
