Skinny One Pan Caribbean Jerk Chicken Skillet
A vibrant dish featuring bold Caribbean jerk seasoning complemented by fresh mango salsa, perfect for a healthy and quick meal.
Ingredients
For the Jerk Marinade
- 3 pieces green onions (chopped)
- 3 cloves garlic (finely chopped)
- 1 piece habanero chile (seeded and finely chopped) Handle with care as it's very hot.
- ⅓ cup fresh lime juice
- 2 tablespoons low sodium soy sauce
- ¼ cup olive oil Plus 1 tablespoon for cooking.
- 1 tablespoon packed light brown sugar
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 4 pieces large boneless skinless chicken breasts
For the Mango Salsa
- 2 large mangos (peeled, pitted, and diced)
- ½ piece red bell pepper (finely chopped)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (finely chopped)
- ¼ cup fresh lime juice
- 2 tablespoons chopped jalapeño pepper
Instructions
Preparation
- In a high-powered blender, combine the green onions, garlic, habanero chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
- Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and refrigerate for at least 2 hours, preferably overnight.
Cooking
- Preheat the oven to 350°F.
- Make your mango salsa by combining all the salsa ingredients in a medium bowl and set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Swirl to coat the bottom.
- Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing them but not completely cooking through.
- Remove the skillet from heat and cover with the mango salsa.
- Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink).
- Garnish with more cilantro and chopped jalapeño if desired.
Notes
Marinating the chicken overnight will deepen the flavors. The mango salsa is essential; it balances the heat of the jerk chicken. Adjust the spice level as needed.