Skinny One Pan Caribbean Jerk Chicken Skillet

  • Cook Time: 30min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 green onions, chopped
  • 3 garlic cloves, finely chopped
  • 1 habernero chile, seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
  • 1/3 cup fresh lime juice
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup olive oil plus 1 tablespoon
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 4 large boneless skinless chicken breasts
  • For the Mango Salsa
  • 2 large mangos, peeled pitted and diced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped jalapeno pepper
  1. Instructions
  2. In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
  3. Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
  4. When ready to make the dish, preheat oven to 350F and remove chicken from the fridge.
  5. Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
  6. Heat a large skillet over medium high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
  7. Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
  8. Remove the skillet from the heat and cover in the mango salsa.
  9. Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
  10. Garnish with more cilantro and chopped jalapeño if desired.
  11. Enjoy!