The contrast between spicy fragrant flavours and a cooling sweet mango salsa is perfectly balanced in this Jamaican-style jerk chicken recipe. Adjust the heat of the chillies to your liking to make it family friendly.

INGREDIENTS

• 4 chicken thighs
• 1 ½ mangoes

Marinade:

• 2 cloves garlic
• 1 tablespoon fresh ginger
• 3 shallot stems (white ends only)
• ½ medium brown onion
• 2 small chillies (seeds removed if desired)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 sprig fresh thyme
• Juice of 1 lime
• 1 tablespoon grapeseed oil (vegetable oil)
• Pinch salt and pepper 

Salsa:

• 2 mangos, cubed
• 1 avocado, cubed
• ¼ cup coriander leaves
• Juice of 1 lime
• 1 shallot stem (white end only), sliced
• Pinch salt and pepper

Serve:

• Coriander leaves
• Shallots
• Basmati rice

METHOD

1. To make the marinade: place all the marinade ingredients into a food processor and blitz until it resembles a smooth paste. Using a ceramic bowl or dish, coat the chicken with the marinade, cover and chill in the fridge for a min of 2 hrs (for maximum flavour marinate overnight).
2. Heat a cast iron grill to medium heat, brush off any excess marinade from the chicken and place it on the grill. Cook for 10-15 mins or until char marks appear then gently flip the chicken over and cook the other side for a further 10-15 mins.
3. To make the mango relish: while the chicken is cooking place 2 tablespoons of the leftover marinade in a small saucepan and put it on medium heat. Allow it to simmer for 5 mins to cook down the raw garlic and onions. Stir through 1-1 ½ roughly diced mangos and allow simmering further until the mangoes start breaking down (approx. 5-8mins). Take it off the heat until your ready to serve.
4. To make the mango salsa: place the mango and avocado cubes into a medium serving bowl; add the thinly sliced shallots, coriander leaves and a pinch of salt and pepper to taste. Squeeze the lime juice over the top and gently toss the salsa.
5. Serve the grilled chicken with a good spoonful of the relish; add a sprinkle of extra coriander leaves and shallots. A side of basmati rice complements this dish off perfectly!

Prep time: 20 mins
Make time: 40 mins
Serves: 2

Recipe & pics by Bonnie Coumbe. See her website here & Instagram here.