Jerk Chicken With Mango Avocado Salsa And Coconut Rice

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Jerk Chicken with Mango Avocado Salsa and Coconut Rice

1 1/2 lbs trimmed boneless, skinless chicken breasts or thighs
8 green onions, roots trimmed, chopped into thirds (or sub. 1/2 medium red onion)
1 jalapeño, stemmed, chopped into thirds*
1- inch knob ginger peeled and minced
3 cloves garlic
1/3 cup soy sauce
1/4 cup fresh lime juice
2 Tbsp olive oil, plus more for grill
1 Tbsp packed light brown sugar
2 tsp fresh thyme leaves or 1/2 tsp dried
1 tsp ground allspice
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don’t need to be pounded).
Place chicken breasts in a gallon size resealable bag.
Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
Pour marinade over chicken in bag and rub marinade over chicken, seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 400 degrees.
Brush grill grates with oil then place chicken on grill.
Grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side.
Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.

*If you like really hot spicy things a seeded scotch bonnet or habanero pepper can be used.
Be sure to use gloves when handling peppers.
Follow link HERE for Coconut Rice Recipe and Avocado Mango Salsa Recipe.
Recipe does not include nutrition for Coconut Rice and Avocado Salsa.