One-Pot Caribbean Jerk Chicken with Mango Salsa
A vibrant Caribbean-inspired dish featuring spicy jerk-seasoned chicken simmered with sweet mango salsa to balance heat and freshness. This caribbean-inspired chicken (gluten free) ready in about 40 minutes blends jerk seasoning, olive oil, medium red bell pepper, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1.5 pounds chicken thighs, boneless and skinless
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup fresh mango, diced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Step 1: Rub 1.5 pounds of boneless, skinless chicken thighs evenly with 2 tablespoons of jerk seasoning. Set aside for 10 minutes to infuse flavors.
- Step 2: Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken thighs and sear for 4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Step 3: In the same skillet, add 1 medium diced yellow onion, 1 medium diced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes over medium heat until softened and fragrant.
- Step 4: Stir in 1/2 cup chicken broth, scraping up any browned bits from the pan, and bring to a simmer.
- Step 5: Return the chicken thighs to the skillet, cover, and simmer on low heat for 8 minutes to meld flavors.
- Step 6: Meanwhile, combine 1 cup diced fresh mango, 2 tablespoons lime juice, and 1/4 cup chopped fresh cilantro in a bowl to make the salsa.
- Step 7: Serve the chicken topped with the mango salsa and season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste.
Frequently asked questions
How long does One-Pot Caribbean Jerk Chicken with Mango Salsa take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pot Caribbean Jerk Chicken with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pot Caribbean Jerk Chicken with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Caribbean Jerk Chicken with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Caribbean Jerk Chicken with Mango Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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