Coconut Jerk Chicken with Mango Salsa

Natalie Paramore

4

Description: This recipe captures the tropical spirit of Miami and adds a little heat (hello jerk spice!) that is perfect to serve year round
$ 52.94
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Serves: 4
Time: 1 hour, 45 minutes (30 m prep, 1 hour 15 min cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 4-5 lb whole chicken
  2. 2-3 tablespoons coconut oil
  3. 1 teaspoon each of the following:
    • ground cumin
    • cayenne pepper
    • salt*
    • allspice
    • paprika
  4. 2 whole ripe mangoes
  5. 2 limes
  6. 1/2 large red onion, divided
  7. 3 large garlic cloves divided
  8. 1/2 cup chopped fresh cilantro

*Not provided:
Salt 

Equipment:
Roasting pan

Instructions
:

  1. Preheat oven to 350 degrees. 
  2. Combine coconut oil with spices in a bowl. 
  3. Remove innards from chicken. 
  4. Smear coconut spice mixture under skin of chicken and all over the outside. 
  5. Place 1 sliced lime, 2 garlic cloves and 1/4 cup sliced red onion inside chicken.
  6. Bake at 350 degrees for 1 hour and 15 minutes or until chicken is cooked through. 
  7. While chicken is cooking, peel mangoes and chop. Chop remaining red onion, garlic and cilantro. Combine all together with salt and juice of 1 lime. Stir and let sit to help flavors combine. 
  8. Once chicken is finished cooking, serve alongside mango salsa. 

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