JERK CHICKEN WITH SALSA

Jerk Chicken With Salsa image

Provided by Gretchen ***

Categories Chicken

Time 35m

Number Of Ingredients 20

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JERK CHICKEN
4 chicken breasts, boneless and skinless
2 1/2 tsp dried thyme
1/4 tsp cayenne pepper
3/4 tsp allspice, ground
1 1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp olive oil
4 Tbsp apple cider vinegar
juice of 1/2 a lime
SALSA
1 cucumber, peeled, seeded, and chopped
1 mango, peeled and chopped
1 small sweet onion, chopped
1 medium sweet red pepper, seeded, chopped
1 c frozen corn, thawed
1/2 bunch cilantro, chopped
juice of 1/2 a lime
salt to taste

Steps:

1. Combine cucumber, mango, onion, red pepper, corn, and cilantro in bowl. Squeeze with lime and salt to taste. Chill until ready to serve. ( Make this several hours ahead for best flavor)
2. Put chicken breasts in between two sheets of plastic wrap. Using a meat mallet, pound out to about 1/4 inch thick.
3. In a large Ziploc bag, add chicken, thyme, cayenne, allspice, sugar, salt, pepper, olive oil, vinegar, and lime juice. Squeeze bag and "massage" marinade into meat, coating evenly. Refrigerate for 2 to 3 hours.
4. Grill chicken on medium low heat- 5 to 8 minutes on each side or until no longer pink. NOTE : Instead of grilling, you could bake the chicken breasts at 375 degrees for 25 minutes.