I used a recipe that I found on McCormick's website for a jerk seasoning paste.
1 tablespoon McCormick Perfect Pinch Mediterranean Herb Seasoning
1 teaspoon Onion Powder
1 tablespoon Orange Juice
A tablespoon of Orange Juice wasn't very much, I thought, with the amount of powdered seasonings. I went ahead and used all of the juice of the halved orange.
Prior to grilling the chicken, I prepared the Mango Salsa and refrigerated it to allow the flavors to blend together. I like to use Ellie Krieger's recipe for the salsa.
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
I have used this basic recipe with both fresh mango and fresh pineapple and love each one of them so much. She uses cucumber in her recipe and I generally leave that out of mine. This salsa is good on grilled meat or on tortilla chips. We have it a lot in the summer.
I thought the jerk chicken and the mango salsa would be perfect with a recipe for Cilantro-Lime Rice that I recently discovered on one of my favorite blogs, MEATLESS MEALS for MEAT EATERS. You can find the recipe here.
I used brown basmati rice for my version of this dish and added some grated lime zest to kick up the citrus flavor even more. This recipe was absolutely wonderful with the Grilled Chicken and Mango Salsa. I will be making this again and again, I'm sure, to go with other meals too. Thanks Miriam!
This meal was a healthy taste of summer for us in the middle of winter and I don't think we could have enjoyed it any more than we did.
Isn't it pretty?
I'm linking these dishes up with Miz Helen
for her FULL PLATE THURSDAY.
Won't you join me?