Here’s a recipe for Teriyaki Jerk Chicken with Mango Topping—a delicious fusion of sweet, spicy, and savory flavors with a tropical twist.
Teriyaki Jerk Chicken with Mango Topping
Ingredients
For the Chicken Marinade (Jerk & Teriyaki Fusion):
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4 boneless, skinless chicken thighs (or breasts)
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1/4 cup soy sauce
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2 tbsp teriyaki sauce
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1 tbsp jerk seasoning (store-bought or homemade)
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp brown sugar or honey
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1 tbsp lime juice
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1 tbsp vegetable oil or olive oil
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1/2 tsp black pepper
For the Mango Topping:
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1 large ripe mango, peeled and diced
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1/2 small red onion, finely chopped
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1 small red chili or jalapeño, deseeded and finely chopped (optional, for heat)
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1 tbsp fresh cilantro, chopped
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1 tbsp lime juice
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Salt to taste
Instructions
1. Marinate the Chicken:
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In a bowl, whisk together soy sauce, teriyaki sauce, jerk seasoning, minced garlic, grated ginger, brown sugar, lime juice, oil, and black pepper until combined.
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Add the chicken pieces to the marinade, making sure each piece is well coated.
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Cover and refrigerate for at least 1 hour, preferably 3-4 hours or overnight for deeper flavor.
2. Prepare the Mango Topping:
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In a medium bowl, combine diced mango, chopped red onion, chili (if using), cilantro, lime juice, and a pinch of salt.
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Mix gently and set aside to allow the flavors to meld.
3. Cook the Chicken:
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Preheat a grill, grill pan, or skillet over medium-high heat.
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Remove chicken from marinade (discard leftover marinade) and cook chicken for about 5-7 minutes per side or until fully cooked and nicely charred at the edges. Internal temperature should reach 165°F (74°C).
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Let the chicken rest for a few minutes after cooking.
4. Serve:
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Plate the chicken and generously spoon the mango topping over each piece.
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Garnish with extra cilantro or lime wedges if desired.
Serving Suggestions
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Serve with steamed jasmine rice or coconut rice.
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Pair with sautéed greens or a fresh salad for a balanced meal.
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Add a side of fried plantains or roasted sweet potatoes for a Caribbean vibe.