Grilled Jerk-Spiced Chicken with Mango Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender grilled chicken breasts marinated in a vibrant jerk spice blend, served with a fresh and tangy mango salsa for a perfect balance of heat and sweetness. This Caribbean-inspired chicken recipe, ready in about 90 minutes, pairs boneless skinless chicken breasts, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, peeled and diced ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a bowl, combine 2 tbsp jerk seasoning, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Coat 4 boneless skinless chicken breasts (6 oz each) evenly with the marinade, cover, and refrigerate for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. Step 3: While the chicken cooks, mix 1 large diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 minced small jalapeño in a bowl. Stir until combined and flavors meld.
4. Step 4: Serve the grilled jerk chicken topped with the fresh mango salsa, garnishing with extra cilantro if desired.