Caribbean Style Jerk Chicken with Caribbean Salad

Caribbean Style Jerk Chicken with Caribbean Salad

what to call it?

this Caribbean Style Jerk Chicken with Papaya and Caribbean Salad with mango and avocado was a hit! And easy! I used a store bought Caribbean Style Jerk with Papaya marinade, marinated chicken half the day. Placed on parchment paper lined sheet pan, put in 425° oven for 20-25 minutes or when internal temperature reaches 165°. Before chicken was done I prepared a large salad with

romaine lettuce,

1 mango, sliced

1 avocado, diced

1/4 red onion, sliced

1 cucumber, sliced

few cherry tomatoes

Turned out nobody used the new Food Network’s Orange Citrus Vinaigrette, we preferred honey mustard, Ken’s Steakhouse Honey Mustard. All is not lost w/citrus vinaigrette though, it’ll make a good marinade.

Decided to slice chicken and serve on salad (or close to it, ha). I did not think of that originally. My plan was simply chicken with a salad, but when all was said and done…it changed to a Caribbean Jerk Chicken Salad. It was honestly really good! Great taste.


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