Jerked chicken with mango salsa from Eight Count Kitchen

April 05, 2019 01:19 PM

Jerked Chicken topped with a Mango Salsa, served over Honey Glazed Roasted Veggies

Prep Time:
30 mins

Cook Time:

1 hour


(4) Chicken Leg & Thigh Quarters


  • Stem-on baby Carrots
  • Red Potatoes
  • Shallots
  • Green Peas
  • Mango
  • Onion
  • Red Pepper
  • Lime Juice
  • Red Onion

Herbs, Spices and Misc:

  • Cilantro
  • Thyme
  • Salt
  • Black Pepper
  • Sugar
  • Cooking Oil
  • Adobo
  • Mild Jerk Seasoning/ paste/ sauce
  • Honey
  • Liquid Smoke 
  • Pimento Seed


  1. Once chicken is cleaned and trimmed, and oven is preheated to 400 degrees, make a slight incision or a "spice pocket" just under the skin of the chicken. Season to taste, skin side up with salt, adobo, and black pepper.
  2. Insert fresh thyme, and pimento seed into the "spice pocket" and coat generously with mild jerk seasoning/jerk paste. Add liquid smoke to the seasoned chicken, and place on a flat baking tray or cookie sheet, and place in the oven until for about 1 hour or until skin begins to darken.
  3. Chop veggies as needed, and toss them in a generous amount of cooking oil. Season with salt and pepper to taste, and place them on a flat baking tray or cookie sheet, and bake in the oven for about 45mins or until veggies or roasted brown. 
  4. Medium-small dice mango, red onion, red pepper and fine chopped cilantro and add to a mixing bowl. Add a tablespoon of cooking oil, a pinch of sugar, salt and pepper to taste, and gently combine with a spoon or your hand.  
  5. Glaze or lightly drizzle honey over the roasted veggies in a diagonal motion, starting from the top edge of the baking tray. Add another pinch of salt, and let it cook for about 3-5 more minutes. 
  6. Remove chicken and veggies from the oven and let cool for about 3-5 mins before serving.
  7. Plate veggies on the bottom of a serving dish, horizontally stack chicken over the veggies, and add mango salsa over the jerked chicken.
  8. Serve and enjoy 


WNYT Staff

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