20 Minute Grilled Jerk Chicken with Mango-Nectarine Salsa

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tablespoon jerk seasoning
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • coconut rice, black beans, and avocado, for serving
  • Mango-Nectarine Salsa
  • 2 ripe nectarines, thinly sliced
  • 1 ripe mango, diced
  • 1 fresno or jalapeño pepper, seeded and chopped
  • juice of 1/2 a lime
  • juice of 1/2 a lemon
  • 1/4 cup fresh cilantro or basil chopped
  • Chile Lime Butter
  • 2 tablespoons butter, melted
  • 1 fresno chile pepper, sliced
  • zest of 1 lime
  • 1 tablespoon honey

Instructions:

  1.  Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
  2.  In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper.
  3. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through.
  4. Remove from the grill.

Make the salsa:

  1. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro.
  2. Toss to combine.

Chile Lime Butter:

  1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

Assemble:

  1. Divide the rice among bowls.
  2. Add the beans, avocado, salsa, and chicken.
  3. Drizzle the chicken with chile lime butter.