“Gourmet Caribbean Jerk Chicken with Mango Salsa & Grilled Plantain Medallions (Paleo-Friendly)”

Allergens

N/A

Ingredients

• 4 bone
• in, skin
• on chicken thighs 1 cup fresh mango, diced 1 ripe avocado, sliced 2 plantains, peeled and thinly sliced 1/4 red onion, finely chopped 1 jalapeño, seeded and minced 1 lime, juiced 1/4 cup fresh cilantro, chopped Jerk seasoning (see recipe) Olive oil

Instructions

1. Prepare the jerk seasoning by combining all ingredients in a small bowl and mixing well. Set aside. In a large mixing bowl, marinate the chicken thighs with half of the jerk seasoning for at least 30 minutes or overnight for enhanced flavor. While the chicken is marinating, prepare the mango salsa by combining mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt and pepper to taste, then set aside. Preheat a grill or grill pan to medium high heat. Brush the plantain slices with olive oil and season with a pinch of salt. Grill for 2 3 minutes per side until golden brown and slightly softened. Remove from heat and set aside. Once the grill is hot, remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill, skin side down, and cook for about 5 minutes. Flip and cook for another 5 7 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before serving. Plate the jerk chicken, mango salsa, and grilled plantain medallions in an appealing manner, emphasizing textures and colors. Garnish with additional cilantro and lime wedges if desired.

Chef’s Insight

The key to this dish is marinating the chicken thoroughly for maximum flavor absorption.

Notes

Adjust the spice level of the jerk seasoning according to personal preference.