This Jerk Chicken is filled with flavor and it gets even better when it's paired with our mango salsa, it becomes so refreshing and colorful. We recommend grilling the chicken breasts for the best summertime flavor, but enjoy making this as you please :)  
Jerk Chicken Photo Credit: A Saucy Kitchen
  Ingredients: 4 chicken breasts   Marinade: 2 tablespoons melted coconut oil 3 green onions chopped 3 garlic cloves crushed 1 tablespoon freshly minced ginger 1 chili pepper, diced 1 sprig of fresh thyme 1/2 teaspoon cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1 date seed removed juice from 1 lime 1 salt and pepper or to taste   Salsa: 2 large mangos peeled pitted and diced 2 avocados diced and pitted 1/4 cup fresh cilantro finely chopped juice from 2 limes 2 tablespoons chopped jalapeno pepper   Instructions: In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth. Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes (we recommend 2 hours). When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. Cook each side for 4-5 minutes until it’s no longer pink in the middle. Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your salsa. Make your mango salsa by combining all the ingredients in a medium bowl. Serve the chicken with brown rice or vegetables and top with the mango salsa and enjoy!