This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Jerk Chicken on Naan w/ Mango Salsa
Yield: 4
Brian Carson
Chef
01:10
Prep
00:30
Cook
01:40
Total Time
Ingredients & Directions
Directions
Mango Salsa
1/3 cup
Mango, small diced
2
Limes, juiced
1/4 cup
Cilantro
1/4 cup
Jalapeño, small diced
1 tablespoon
Olive oil
1/4 cup
Red bell pepper, small dice
Mango Salsa
- In a medium mixing bowl add all ingredients and mix together well.
- Cover bowl with plastic wrap and place in fridge until ready to serve.
Jerk Chicken
4
1/4 cup
Canola oil
1 tablespoon
Cayenne powder
2 teaspoons
Onion powder
2 teaspoons
Thyme, dried
4 tablespoon
Parsley, chopped
3 teaspoon
Sugar
2 teaspoon
Salt
1 teaspoon
Paprika
1 teaspoon
Allspice
1/2 teaspoon
Black pepper
1/2 teaspoon
Nutmeg
1/4 teaspoon
Cinnamon
Mango salsa
Naan bread
1/4 cup
Cilantro, clean whole leaves
Jerk Chicken
- In a mixing bowl, add cayenne powder, onion powder, thyme, sugar, salt, paprika, allspice, black pepper, nutmeg, and cinnamon; mix together until well incorporated.
- On a clean cutting board, lay chicken skin side down and evenly distribute dried ingredients in mixing bowl as well as parsley; flip chicken and repeat on other side.
- If skin didn't stay attached, wrap around breast piece to cover as much of the smooth side of the breast as possible.
- Place Dutch oven (5 ounce) over medium-heat and add enough canola oil to pan fry chicken.
- Carefully place chicken skin side down into Dutch oven.
- Cook skin side down for 5-7 minutes or until skin is crispy then flip chicken over with tongs; cook for another 5-7 minutes or until internal temperature reaches 165°F.
- Turn heat off, place chicken skin side up on a clean cutting board and let it rest for 2-3 minutes.
- Slice breast on the bias (slice chicken against the grain) in 1 inch slices.
- Serve topped with mango salsa, toasted Naan bread and cilantro leaves.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Jerk Chicken on Naan w/ Mango Salsa
Brian Carson
Chef
Yield: 4
01:10
Prep
00:30
Cook
01:40 Total Time
Ingredients
Directions
Mango Salsa
1/3 cup
Mango, small diced
2
Limes, juiced
1/4 cup
Cilantro
1/4 cup
Jalapeño, small diced
1 tablespoon
Olive oil
1/4 cup
Red bell pepper, small dice
Mango Salsa
- In a medium mixing bowl add all ingredients and mix together well.
- Cover bowl with plastic wrap and place in fridge until ready to serve.
Jerk Chicken
4
1/4 cup
Canola oil
1 tablespoon
Cayenne powder
2 teaspoons
Onion powder
2 teaspoons
Thyme, dried
4 tablespoon
Parsley, chopped
3 teaspoon
Sugar
2 teaspoon
Salt
1 teaspoon
Paprika
1 teaspoon
Allspice
1/2 teaspoon
Black pepper
1/2 teaspoon
Nutmeg
1/4 teaspoon
Cinnamon
Mango salsa
Naan bread
1/4 cup
Cilantro, clean whole leaves
Jerk Chicken
- In a mixing bowl, add cayenne powder, onion powder, thyme, sugar, salt, paprika, allspice, black pepper, nutmeg, and cinnamon; mix together until well incorporated.
- On a clean cutting board, lay chicken skin side down and evenly distribute dried ingredients in mixing bowl as well as parsley; flip chicken and repeat on other side.
- If skin didn't stay attached, wrap around breast piece to cover as much of the smooth side of the breast as possible.
- Place Dutch oven (5 ounce) over medium-heat and add enough canola oil to pan fry chicken.
- Carefully place chicken skin side down into Dutch oven.
- Cook skin side down for 5-7 minutes or until skin is crispy then flip chicken over with tongs; cook for another 5-7 minutes or until internal temperature reaches 165°F.
- Turn heat off, place chicken skin side up on a clean cutting board and let it rest for 2-3 minutes.
- Slice breast on the bias (slice chicken against the grain) in 1 inch slices.
- Serve topped with mango salsa, toasted Naan bread and cilantro leaves.
