Jamaican Jerk Chicken W/ Caribbean Salsa Recipe

Name: Jamaican Jerk Chicken W/ Caribbean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips; 32 ounces jamaican jerk sauce (or make your own!); 4 ripe avocados; 1 poblano pepper; 1 mango; 1 papaya; 4 kiwi fruits; 1 lime; ½ cup spiced rum; 1 teaspoon sea salt; 1 tablespoon paprika (I prefer Szeged brand); ¼ cup sour cream; 1 (32 ounce) package yellow rice (I prefer Mahatma brand)

Servings: persons

2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips
32 ounces jamaican jerk sauce (or make your own!)
4 ripe avocados
1 poblano pepper
1 mango
1 papaya
4 kiwi fruits
1 lime
½ cup spiced rum
1 teaspoon sea salt
1 tablespoon paprika (I prefer Szeged brand)
¼ cup sour cream
1 (32 ounce) package yellow rice (I prefer Mahatma brand)

1
Marinade the chicken strips in the jerk sauce for at least one hour.
2
Peel, pit and roughly dice avocado.
3
Peel and dice papaya, mango and kiwis.
4
Mince the poblano pepper.
5
Mash avocado with the juice of the whole lime,salt, paprika and sour cream to your desire (I prefer chunky but some prefer smooth).
6
Gently fold in papaya, mango, kiwi and poblano pepper.
7
Add spiced rum gently but thoroughly, cover airtight and chill for at least one hour, but over night is best.
8
(Here's a hint - if chilling in a sealable container, place plastic wrap directly on top of the salsa to prevent air from browning the avocado.
9
).
10
Bake chicken with the marinade in a glass dish covered with foil (make a few slits in foil for best results) at 300 degrees for 30 - 45 minutes making sure the chicken reaches an internal temperature of 165 degrees.
11
Make rice per package instructions.
12
To plate up with beautiful presentation, spoon rice onto middle of plate, place 5 chicken strips over rice in a star formation, topped with a healthy spoonful of the salsa.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips, 32 ounces jamaican jerk sauce (or make your own!), 4 ripe avocados, 1 poblano pepper, and more.

Yes, Jamaican Jerk Chicken W/ Caribbean Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jamaican Jerk Chicken W/ Caribbean Salsa

How did you like this recipe?

Frequently Asked Questions