Skinny One Pan Caribbean Jerk Chicken Skillet
This One Pan Caribbean Jerk Chicken recipe comes together easily for a delicious weeknight meal.
Servings: 4
Ingredients
- 3 green onions chopped
- 3 garlic cloves finely chopped
- 1 habanero chile seeded and finely chopped (important to remove the seeds as it's HOT, handle with care)
- ⅓ cup fresh lime juice
- 2 tbsp low-sodium soy sauce
- ¼ cup olive oil (plus 1 tbsp)
- 1 tbsp packed light brown sugar
- ½ tsp cinnamon
- salt and pepper to taste
- 4 large boneless skinless chicken breasts
For the Mango Salsa
- 2 large mangos peeled pitted and diced
- ½ red bell pepper finely chopped
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro finely chopped
- ¼ cup fresh lime juice
- 2 tbsp chopped jalapeno pepper
Instructions
- In a high-powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, ¼ cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.3 green onions, 3 garlic cloves, 1 habanero chile, ⅓ cup fresh lime juice, 2 tbsp low-sodium soy sauce, ¼ cup olive oil, 1 tbsp packed light brown sugar, ½ tsp cinnamon, salt and pepper to taste
- Coat all four chicken breasts generously with the jerk paste. Place them in a large Ziploc bag and refrigerate for at least 2 hours, preferably overnight.4 large boneless skinless chicken breasts
- When ready to make the dish, preheat oven to 350℉ and remove the chicken from the fridge.
- Make your mango salsa by combining all the ingredients in a medium bowl and set aside.2 large mangos, ½ red bell pepper, ¼ cup red onion, ¼ cup fresh cilantro, ¼ cup fresh lime juice, 2 tbsp chopped jalapeno pepper
- Heat a large skillet over medium high heat and add the 1 tbsp olive oil. Swirl to coat the bottom of the skillet.
- Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
- Remove the skillet from the heat and cover in the mango salsa.
- Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink).
- Garnish with more cilantro and chopped jalapeño if desired. Enjoy!
Notes
- Sear the chicken in a single layer so it browns nicely.
- Let the chicken sit for a few minutes when you take it out of the oven so the juices can redistribute.
- Add more or less spice depending on your preference.
- Store leftovers for up to 3 days.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 10g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 127mg | Sodium: 390mg | Potassium: 457mg | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 35.7mg | Calcium: 32mg | Iron: 1.9mg