(4 votes, average: 5.00 out of 5)
The fresh flavor of this dish is makes it a constant request at my house. I love to make this for dinner parties in the summer when grilling is at it’s peak.

Ingredients:

  • 4 Large Chicken Breasts
  • Caribbean Jerk Marinade
  • Dry Jerk Seasoning
  • Fresh Garlic
  • Corn
  • Black Beans (rinsed and dried)
  • Bell Peppers – yellow, red, or orange bell pepper (or all)
  • Green onions
  • Purple onions
  • Cilantro
  • Limes 2-3
  • Vinegar – Balsamic, Rice Wine, Red Wine (any will do)
Directions:
Marinate chicken overnight with Jerk marinade. I use Ken’s Caribbean Jerk Marinade and throw some fresh garlic in too. Sprinkle with dry jerk seasoning right before grilling. I use Pampered Chef Jerk seasoning.
Salsa:
Combine below items – coarsely chopped:
Corn
Black Beans (rinsed and dried)
Bell Peppers – yellow, red, or orange bell pepper (or all)
Green onions
Purple onions
Cilantro
Squeeze limes generously and mix well. You may need a few limes depending on how much salsa you make. Drizzle with a vinegar.. ie balsamic, rice wine, red wine etc.. I like to add a little bit of jerk seasoning and red pepper to it as well to give it kick.
Chill until you are ready to top the chicken.

Grill chicken, top with Salsa and serve.

Serving Suggestions:
I like to serve this on a bed of baby spinach with balsamic drizzle and a side saffron rice or serve it with Coconut Mashed Sweet Potatoes (view the recipe here under side-dishes).

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