Jerk Chicken and Mango Salsa

Marinade:

4-6 Chicken breasts or thighs

1 onion

4 garlic cloves

1 jalepeno pepper, stemmed and seeded

1/4 cup coconut aminos

1/4 cup olive oil

1/2 cup coconut milk

1 tbsp Jamaican spice

2 tsp cinnamon

2 tsp nutmeg

Sea salt and pepper

Salsa:

1 mango, cubed

1/2 red onion, diced

1/2 jalepeno, seeded, stemmed and diced

1/4 cup fresh lime juice

Handful fresh cilantro

  1. Combine all the ingredients for the mango salsa in a bowl and toss, cover and refrigerate until ready to serve.
  2. In a food processor add all the ingredients for the marinade
  3. Pulse everything until you get a smooth paste, add more coconut milk if you want a smoother consistency.
  4. Place the chicken in a marinating container and season to taste, then pour the jerk marinade over and gently toss until everything is well covered.
  5. Refrigerate, and marinate 2 to 12 hours.
  6. Preheat oven to 350F.
  7. Cook for about 40 minutes, or until chicken is cooked through
  8. Serve with mango salsa