One Pan Caribbean Jerk Chicken Skillet with Mango Salsa
Jerk marinated chicken breasts seared and baked in one skillet under a fresh mango salsa.
Equipment
- Blender
- Large oven-safe skillet
- zip bag
- medium bowl
Ingredients
Main Ingredients
- 3 green onions chopped
- 3 cloves garlic finely chopped
- 1 habanero chile seeded and finely chopped
- ⅓ cup fresh lime juice for the marinade
- 2 tbsp low sodium soy sauce
- ¼ cup olive oil for the marinade
- 1 tbsp packed light brown sugar
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ tsp black pepper
- 4 large boneless skinless chicken breasts about 2 lb total
- 1 tbsp olive oil for searing
- 2 large mangos peeled, pitted, and diced
- ½ red bell pepper finely chopped
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro finely chopped
- ¼ cup fresh lime juice for the salsa
- 2 tbsp chopped jalapeno pepper
Instructions
Cooking
- Blend the paste. Puree the green onions, garlic, habanero, lime juice, soy sauce, olive oil, brown sugar, cinnamon, salt, and pepper until smooth.
- Marinate. Coat the chicken, seal it in a bag, and refrigerate 2 hours or overnight.
- Mix the salsa. Stir together the mango, bell pepper, red onion, cilantro, lime juice, and jalapeno.
- Sear. Brown the chicken in 1 tbsp oil in an oven safe skillet over medium high heat, 5 minutes per side.
- Bake. Top with the salsa and bake at 350 degrees F for 15 to 20 minutes until the chicken reaches 165 degrees F.
Notes
Substitutions: Use half the habanero for milder heat, or swap in boneless thighs.
Tips: Marinating overnight deepens the flavor. Discard leftover marinade paste.
Storage: Refrigerate the chicken and salsa separately for up to 3 days.