This spicy, refreshing chicken is one of my favorite make-ahead meals. I usually assemble the salsa and get the chicken marinating a day before I know I might have a late night at work and then talk Brad into grilling it up the next day. Even so, the active prep time is only a few minutes so it’s great for hectic weeknights even if it’s impressive enough for company.
I’d been struggling to find a good jerk marinade without corn syrup and was so excited to discover Walkerswood Jamaican Jerk Seasoning. I will never use another Jerk marinade.
This post is totally not sponsored by or associated with Walkerswood in any way – this is regular, civilian fanboyism.
This recipe is one of Brad’s favorites so I love that it makes 4 perfect servings – two for dinner and two for lunch the next day. I usually serve it with sliced cucumbers and rice if we’re extra hungry. Gluten-free and paleo-friendly, I can’t imagine a better meal for hot Summer nights.
- 1 lb boneless, skinless chicken breast (about 2 breasts)
- 2 tbs Jerk marinade (I use Walkerswood Mild)
- juice of 1 orange
- juice of 1 lime
- 1 avocado, diced
- 1 mango, diced
- 1/4 c red onion, finely diced
- 1 garlic clove, minced
- 1/4 c cilantro, chopped
- Juice of 1/2 lime
- 1/2 jalapeno, minced, or to taste
- salt and pepper to taste
Rub chicken breasts with jerk seasoning and place in a non-reactive dish. Add orange and lime juice and let sit at least one hour or overnight.
Combine salsa ingredients and set aside.
Heat grill to medium high and grill chicken breasts, turning once, until browned and cooked through, 4-6 minutes per side. Let sit 10 minutes for the juices to distribute then slice in half lengthwise. Serve chicken with salsa.
Calories 285 / Total Fat 12.8g / Saturated Fat 2.1g / Trans Fat 0.0g / Cholesterol 73mg / Sodium 678mg / Potassium 802mg / Total Carbohydrates 17.1g / Dietary Fiber 4.6g / Sugars 9.8g / Protein 25.5g
Weight Watchers Points: 6 / PointsPlus: 7