Grilled Jerk Chicken Cutlets with Mango Salsa
Grilled Jerk Chicken Cutlets with Mango Salsa feature tender, spicy jerk-seasoned chicken paired with a refreshing mango and avocado salsa. This vibrant Caribbean-inspired dish balances sweet, tangy, and spicy flavors and is perfect served over steamed rice for a healthy, colorful meal.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
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, to taste
1½ pounds thin-cut skinless chicken breasts
1½ tablespoons jerk seasoning
Extra-virgin olive oil
Steamed rice, as needed for serving
Instructions
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In a bowl, combine mango, avocado, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Toss gently and set aside to meld flavors.
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Pat chicken cutlets dry; rub evenly with jerk seasoning and drizzle with olive oil.
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Preheat grill or grill pan over medium-high heat.
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Grill chicken cutlets 3-4 minutes per side until cooked through (165°F internal temp) and nicely charred.
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Remove chicken and let rest a few minutes.
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Serve chicken topped with mango salsa alongside steamed rice.
Notes
Add cucumber or bell peppers to salsa for crunch.
Adjust jalapeño for milder salsa.
Use store-bought or homemade jerk seasoning.
Serve with quinoa or cauliflower rice for low-carb option.
Store chicken and salsa separately in airtight containers; salsa best fresh but can chill up to 24 hours.
