Jerk Chicken with Carribean Salsa

Serves: 6

Ingredients

Chicken

• 3 tbsp jerk seasoning
• 3 tbsp canola oil
• 2 tbsp soy sauce
• 1 tsp turbinado sugar
• 2 lbs chicken, >boneless, skinless

Salsa

• 1 cup pineapple, diced
• 1 cup mango, diced
• 1 cup colored bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 jalapeño, minced
• 1⁄4 cup green onions, chopped
• 1⁄8 cup cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1⁄4 tsp table salt

Directions

1. In a small bowl, mix together jerk seasoning, canola oil, soy sauce and sugar.
2. Add chicken to a zip top bag, pour the marinade over the chicken, and seal the bag. Massage marinade into chicken, and refrigerate 4 hours or longer; overnight is ideal.
3. To make the salsa, add all ingredients to a mixing bowl, and stir to combine. Refrigerate, covered, until ready to serve.
4. Grill chicken over direct heat for 8-10 minutes, turning occasionally. Cook until the chicken has reached an internal temperature of 1650F and the outside of the chicken is caramelized and deep golden brown. Serve immediately with the prepared salsa.