Jerk Chicken & Mango Salsa Bowl

Ingredients

Jerk Chicken:

• 12 boneless, skinless chicken thighs
• 60 mL (¼ cup) jerk sauce

Mango Salsa:

• 2 large ripe mangoes, peeled, pitted, and diced
• ½ red onion, finely diced
• 1 bunch cilantro, chopped
• Zest and juice of 1 lime
• Kosher salt and black pepper (to taste)

Lime Crema:

• 125 mL (½ cup) sour cream
• 125 mL (½ cup) mayonnaise
• 125 mL (½ cup) Greek yogurt
• Zest and juice of 1 lime
• 5 mL (1 tsp) Scotch bonnet pepper sauce (or to taste)
• Kosher salt and black pepper (to taste)

For Serving:

• Steamed white rice
• Thinly sliced green onion
• Plantain chips

Directions

1. Place chicken thighs and jerk sauce in a resealable bag. Massage to evenly coat. Refrigerate and marinate 24 hours.
2. Preheat oven to 230°C (450°F).
3. In a mixing bowl, combine mango, red onion, cilantro, and lime zest and juice. Season to taste with salt and pepper.
4. In a bowl, whisk together sour cream, mayonnaise, Greek yogurt, lime zest and juice, and Scotch bonnet pepper sauce. Season to taste with salt and pepper.
5. Place chicken thighs on a rack over a sheet pan. Roast until a thermometer inserted into the thickest thigh reads 74°C (165°F), about 18–20 minutes.
6. Rest chicken 10 minutes, then slice. Toss with any pan juices.
7. Spoon rice into bowls. Top with jerk chicken, mango salsa, lime crema, green onion and plantain chips.