Jamaican Jerk Chicken

Jamaican Jerk Chicken

August 08, 2016

Probably one of the easiest recipes to make and yet it will seem like you spent the whole day making this amazing Jamaican Jerk Chicken recipe.  Just a few ingredients and some diced up fruits and BOOM...you've got dinner that will make your friends and family think you're a culinary rockstar! 



See what I mean?  Easy!  Because....easy is awesome especially when you add a huge dash of delish!



Makes 4 Servings


  • 4 chicken thighs, bone-in
  • 4 tablespoons Jamaican Jerk Rub
  • 2 tablespoons avocado oil
  • 2 avocados, peeled, pitted and sliced thin

    Black Bean Mango Salsa

    • 1 - 15oz can black beans, drained and rinsed
    • 1 medium mango, peeled & diced
    • 1/4 cup diced red onion
    • 1 jalapeno, seeded and diced
    • 1/4 cup cilantro, chopped
    • 1 tablespoon fresh lime juice
    • 1 tablespoon avocado oil
    • 1/2 cup white wine vinegar


        1. Rub chicken thighs on all sides with Rasta Rub Jamaican Jerk Spice Rub and set aside.
        2. Make the salsa: add all salsa ingredients to a medium bowl and toss to combine.  Set aide.
        3. Preheat grill to 400ºF.  Using a cast iron skillet, drizzle with 2 tablespoons avocado oil and place the seasoned chicken thighs in the skillet.  Place on hot grill and cook for 4-6 minutes flipping chicken and cooking for another 4-6 minutes.  Continue cooking until the juices run clear when the chicken thigh is pierced.  Serve with sliced avocado and Black Bean Mango Salsa.

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