Sorry - Kishan ate a lot of his before he took this photoJerk Chicken Thighs with Mango Salsa
POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 16 min
Level of Difficulty: Easy
Instead of the usual hamburgers and hot dogs, toss this onto the grill at your next backyard barbecue. Leftovers make a wonderful salad.*
Ingredients
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp garlic salt
1/4 tsp dried thyme
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, or to taste
2 Tbsp fresh lime juice, divided
1 pound(s) boneless, skinless chicken thigh(s), about 6 thighsSalsa
1 large mango(es), diced
2 small shallot(s), finely chopped
1 large jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1 Tbsp cilantro, fresh, minced
1/8 tsp table salt, or to taste
Instructions
1. Preheat grill to medium heat.
2. On a plate, combine cinnamon, allspice, garlic salt, thyme, table salt, black pepper, cayenne pepper and 1 tablespoon of lime juice; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3. Meanwhile, in a medium bowl, combine salsa ingredients.
4. Grill chicken for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.
Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup salsa per serving.
Notes
*Get crafty with leftovers: If you’re only cooking for 2 people, make the complete recipe and then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved.
POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 16 min
Level of Difficulty: Easy
Instead of the usual hamburgers and hot dogs, toss this onto the grill at your next backyard barbecue. Leftovers make a wonderful salad.*
Ingredients
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp garlic salt
1/4 tsp dried thyme
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, or to taste
2 Tbsp fresh lime juice, divided
1 pound(s) boneless, skinless chicken thigh(s), about 6 thighsSalsa
1 large mango(es), diced
2 small shallot(s), finely chopped
1 large jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1 Tbsp cilantro, fresh, minced
1/8 tsp table salt, or to taste
Instructions
1. Preheat grill to medium heat.
2. On a plate, combine cinnamon, allspice, garlic salt, thyme, table salt, black pepper, cayenne pepper and 1 tablespoon of lime juice; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3. Meanwhile, in a medium bowl, combine salsa ingredients.
4. Grill chicken for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.
Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup salsa per serving.
Notes
*Get crafty with leftovers: If you’re only cooking for 2 people, make the complete recipe and then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved.
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