Caribbean Citrus Jerk Chicken with Mango Salsa

Ingredients

• 4 boneless skin-on chicken thighs
• 2 TBS olive oil
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground nutmeg
• 1 tsp dried thyme
• 3 cloves garlic minced
• 1 Scotch bonnet pepper finely chopped (optional, for heat)
• Juice of 1 lime
• 1 tsp Salted Perfection Chili Lime Finishing Salt
• 1 ripe mango diced
• 1 small red bell pepper diced
• 1/2 cup finely chopped red onion
• 1 jalapeño seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 orange
• 2 TBS honey
• Fresh cracked black pepper to taste

Instructions

1. In a large bowl, mix olive oil, allspice, cinnamon, smoked paprika, nutmeg, thyme, garlic, Scotch bonnet, lime juice, Salted Perfection Chili Lime Finishing Salt, and cracked black pepper. This is your jerk marinade—don’t be shy, get in there and mix it good.
2. Rub the marinade all over the chicken thighs, making sure each piece is coated like a boss. Cover and refrigerate for at least 2 hours, ideally overnight. Patience, my friend—flavor’s worth the wait.
3. Preheat your oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden and crisp, about 5 minutes. Flip and sear the other side 3 minutes.
4. Transfer the skillet to the oven and roast for 15–20 minutes, or until the chicken reaches 165°F internally. Juices run clear, you’re golden.
5. While chicken roasts, toss mango, red bell pepper, red onion, jalapeño, cilantro, orange juice, and honey in a bowl. Season with a pinch more Salted Perfection Chili Lime Finishing Salt and stir gently. Fresh, sweet, and spicy all in one bite.
6. Plate your jerk chicken and crown it with a generous scoop of mango salsa. This combo hits like a one-two punch of sweet heat and juicy tang.
7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!