I guess island life was on my mind when I embarked on cooking supper earlier on. I’m not a huge lover of mango; however, I do like same in a salsa or drink. I got this golden/yellow one that I placed in the refrigerator to stop the ripening process. Having a few ingredients on hand like jalapeno, tomatoes, limes, avocado, etc., I decided to make me a mango salsa my style.
With a little dicing and cutting, I assembled my ‘sunshine’ in a margarita glass. This was placed in refrigerator for chilling.
Chicken thighs were marinated overnight with a drizzle of canola oil so as to hold seasoning. Then salt, black pepper, grated onion, crushed garlic, thyme, and of course jerk sauce were added. marinated chicken thighs were brought to room temperature. Then, thighs were dried with paper towel and brushed with olive oil. On hot grill over medium to high heat, thighs were grilled for approximately five minutes per side so as to seal in flavors and visible marks.
After brushing chicken with a blend of jerk sauce, honey, balsamic vinegar, this was placed in oven at 390 degrees for roasting for another thirty minutes.
Grilled jerk chicken thighs were served with roasted sweet potato wedges along with mango salsa. The combination was quite spectacular. The flavors were huge. The ingredients in the salsa yielded a sweet, tart, slight spicy finish. And of course, the sweet and crispy sweet potatoes wedges provided a sweet counter-balance to the spicy jerk chicken.
Guys, I was in Jamaican heaven! Yeah mon!