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Spicy Caribbean Jerk Chicken with Mango Salsa
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
Caribbean
35 mins
high-proteingluten-freeeasy-recipeswhole-foods
Spicy Caribbean Jerk Chicken with Mango Salsa with measured ingredients, 35-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
Caribbean
Ingredients
Servings
4
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons soy sauce or tamari (gluten-free)
- 1 tablespoon olive oil, plus extra for cooking
- 1 large ripe mango, peeled and diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice (for mango salsa)
- Salt to taste (for mango salsa)
Instructions
-
In a medium bowl, mix ground allspice, dried thyme, smoked paprika, ground cinnamon, cayenne pepper, black pepper, kosher salt, minced garlic, grated ginger, lime juice, soy sauce, and 1 tablespoon olive oil to create a vibrant jerk marinade.
-
Place chicken breasts in a large resealable plastic bag or shallow container. Pour the jerk marinade over the chicken, massaging to coat thoroughly. Refrigerate and marinate for at least 30 minutes, ideally 2-4 hours for maximum flavor infusion.
-
While the chicken marinates, prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, fresh cilantro, and 1 tablespoon lime juice in a bowl. Season with salt to taste, gently mix, cover, and refrigerate until serving.
-
Preheat a grill pan or large skillet over medium-high heat and lightly brush with olive oil.
-
Remove chicken breasts from marinade, allowing excess to drip off. Grill chicken for 6-8 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Avoid overcooking to maintain juiciness.
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Transfer grilled chicken to a plate and let rest for 5 minutes to retain moisture.
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Serve each chicken breast topped generously with fresh mango salsa.
-
Optional: Garnish with extra cilantro leaves and lime wedges to enhance flavor and presentation.
-
Enjoy this spicy, nutrient-dense Caribbean-inspired dish as a satisfying post-workout meal or balanced dinner option.
Frequently Asked Questions
- Can I meal prep Spicy Caribbean Jerk Chicken with Mango Salsa?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more chicken or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Spicy Caribbean Jerk Chicken with Mango Salsa before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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