Jerk Chicken Thighs With Mango Salsa - cooking recipe

Ingredients

3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons fresh lime juice, divided
1 lb boneless skinless chicken thighs, about 6 thighs
1 large mango, diced
2 small shallots, finely chopped
1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
1 tablespoon fresh cilantro, fresh, minced
1/8 teaspoon table salt (to taste)

Preparation

Preheat grill to medium heat.
Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
*Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entree salad another night.