July 27th, 2009

Easiest Jerk Chicken with Mango Salsa

jerk-chicken-with-mango-salsa

One of my go to meals forever was jerk chicken with fried sweet plantains and a side of kale. I stopped making it once Isaac started eating meat since I thought that it was too spicy, even for my adventurous eater. Once out of the habit, I never got back into it… until last week.

I recently noticed my favorite jerk seasoning (Walkerswood Jamaican Jerk Seasoning) in the market and decided that it was time to bring the old standby back. This time, I wanted to add something that would tame the spice, so I added a mango salsa to the mix (which also boosts dinner’s nutritional punch!). I picked up kale and plantains—the market didn’t have any sweet, so I got a few green ones to make tostones—and excitedly headed home. This was going to be a (much needed!) comfort meal for me and the ChowPapa and an exciting, new, (spicy!) experience for the ChowBaby.

I’d love to make my own jerk seasoning one day (you know I love me some Martha Stewart—perhaps I’ll try this recipe), but Walkerswood is delicious and makes life SUPER easy. I marinate the adult portions according to the directions on the bottle, but do the ChowBaby’s portion separately with just a tiny bit of seasoning. Check out the recipe for my quick version of jerk chicken below and be on the lookout this week for recipes that complete the meal (Garlicky Wilted Kale with Red Wine Vinegar and Tostones).

Easiest Jerk Chicken
(can be adapted for children 12+ mos)

organic, boneless chicken breasts or thighs (my preference), however much you need to feed your family
jerk seasoning (I like Walkerswood)
organic olive oil
salt

1. Clean and trim the chicken. Put adult portions in a bowl and marinate with seasoning, oil, and salt according to instructions on the package. Let sit for at least one hour or as long as overnight. At the same time or (if you’d like to keep as mild as possible) right before cooking, rub children’s portions with a very small amount of seasoning (I used about a teaspoon for my ChowBaby), oil, and salt.

2. Broil until done, turning over halfway through cooking. Try and get some crispy edges!

Mango Salsa
(can be served to kids 12+ mos)


1 organic mango
3 tbsp organic red onion, chopped
2 tbsp organic cilantro, chopped
1/4 of an organic red pepper, finely chopped
juice of 1/2 organic lime
salt to taste

1. Mix all ingredients in a bowl. Serve. Tastes especially good once allowed to sit for an hour or so—the flavors really come together!

3 Responses

  1. [...] promised in yesterday’s post, here’s another component of my fam’s recent Jerk Chicken dinner. I think of adding vinegar to kale as giving this dark leafy green a southern inflection. [...]

  2. [...] didn’t think that I forgot, did you? I owe you the last component of our recent jerk chicken dinner. So, (hopefully) better late than never, I share with you the joys of tostones! (AKA fried [...]

  3. [...] eating something more sophisticated. Especially when you take a few extra minutes to make this mango salsa recipe. It’s the perfect accompaniment and gives dinner a boost of [...]

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