Grilled Jerk Chicken Cutlets with Mango Salsa

Why You’ll Love This Recipe

This dish offers an exciting blend of smoky, spicy chicken and cool, fruity salsa that complements each other beautifully. It’s a healthy and colorful meal that’s quick to prepare, making it great for weeknight dinners or weekend grilling. The fresh mango salsa adds brightness and texture, while the jerk seasoning delivers that signature Caribbean kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 mango, peeled and diced
• 1 avocado, diced
• 1 red onion, diced
• ⅓ cup chopped fresh cilantro
• 1 jalapeño, minced
• Juice of 2 limes
• Kosher salt and freshly ground black pepper
• 1½ pounds thin-cut skinless chicken breasts
• 1½ tablespoons jerk seasoning
• Extra-virgin olive oil
• Steamed rice, as needed for serving

Directions

1. In a bowl, combine the diced mango, avocado, red onion, cilantro, jalapeño, lime juice, and a pinch of salt and pepper. Toss gently and set aside to let the flavors meld.
2. Pat the chicken cutlets dry with paper towels. Rub both sides evenly with jerk seasoning and drizzle lightly with olive oil.
3. Preheat a grill or grill pan over medium-high heat.
4. Grill the chicken cutlets for 3-4 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
5. Remove the chicken from the grill and let it rest for a few minutes.
6. Serve the grilled jerk chicken topped with generous spoonfuls of the mango salsa alongside steamed rice.

Servings and Timing

This recipe serves about 4 people.
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Total time: 25 minutes

Variations

• Add diced cucumber or bell peppers to the mango salsa for extra crunch.
• For a milder salsa, reduce or omit the jalapeño.
• Use store-bought jerk seasoning or make your own for customized heat levels.
• Serve with quinoa or cauliflower rice for a low-carb option.

Storage/Reheating

Store leftover grilled chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave. The salsa is best served fresh but can be chilled for up to 24 hours.

FAQs

What is jerk seasoning?

Jerk seasoning is a blend of spices including allspice, thyme, cinnamon, nutmeg, and chili peppers, known for its bold and spicy Caribbean flavor.

Can I use frozen chicken cutlets?

Yes, just thaw them completely before seasoning and grilling.

How spicy is this dish?

The spice level depends on the jerk seasoning and jalapeño; you can adjust both to your taste.

Can I make the mango salsa ahead of time?

Yes, prepare the salsa up to 4 hours in advance and refrigerate, but add avocado just before serving to prevent browning.

What can I serve instead of rice?

Try serving with couscous, quinoa, or a fresh green salad.

How do I keep the chicken moist?

Avoid overcooking and let the chicken rest before slicing to retain juices.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I cook this in the oven instead of grilling?

Yes, bake at 400°F (200°C) for about 20 minutes or until fully cooked.

Can I use lime zest in the salsa?

Yes, adding lime zest will enhance the citrus flavor.

How do I store leftovers safely?

Refrigerate in airtight containers within two hours of cooking and consume within 3 days.

Conclusion

Grilled Jerk Chicken Cutlets with Mango Salsa is a lively, flavorful meal that combines spicy grilled chicken with a fresh and fruity salsa. Quick to prepare and packed with bold flavors, this dish brings a taste of the Caribbean to your table and is perfect for any occasion where you want a healthy, colorful, and satisfying meal.

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