Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe

I still remember the first time I served Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe at a summer BBQ. The smoky jerk spices married beautifully with the sweet-savory teriyaki glaze—and then that fresh mango topping brought just the perfect juicy zing. Everyone kept asking for seconds, and honestly, I did, too! It’s one of those recipes that makes the whole kitchen smell amazing and turns a simple grilled chicken dinner into a tropical celebration.

This Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe isn’t just another grilled chicken meal—it’s a flavor-packed journey with every bite. The aroma while it cooks will lure everyone to the table, and the sweet-tart topping adds that unmistakable tropical twist that’s hard to forget. Plus, the colors on your plate—from the golden grilled chicken to the bright orange mango—make for a feast as gorgeous as it is delicious.

If you’re new to cooking with jerk seasoning or mango salsa, don’t worry! I’m here with you. I’ll guide you through every easy step, share tips to get perfectly cooked juicy chicken, and make sure your mango topping pops with flavor. You’ll see it’s not complicated to impress. Ready to bring some Caribbean sunshine onto your dinner table? Let’s dive in!

Gather Your Ingredients

Ingredients You’ll Need

Before we jump in, it’s best to have all your ingredients measured out. Exact amounts are in the recipe card at the bottom, but here’s a quick look at what you’ll need—and why each item matters.

• Kikkoman® Teriyaki Takumi, Original: The sweet, umami base that makes this glaze irresistible—can’t recommend a substitute for the best authentic flavor.
• Fresh lime juice: Adds bright acidity to balance sweetness; fresh squeezed is key, but bottled works in a pinch.
• Jerk seasoning: Brings that signature Caribbean heat and smoky spice; adjust quantity to taste.
• Boneless skinless chicken breasts: Lean and quick-cooking; thighs work well too for juicier meat (just cook longer).
• Mango: Fresh and ripe for sweetness and tropical freshness; avoid underripe fruit for best flavor.
• Roma tomato: Adds subtle acidity and freshness; substitute with cherry tomatoes if needed.
• Red onion: Provides a sharp bite; mild varieties like Vidalia can soften the punch.
• Cilantro: Bright herbaceous note that lifts the mango topping; parsley can be swapped if preferred.
• Additional lime juice for topping: Enhances the zing and freshness of the salsa.

If you’re missing fresh mango or cilantro, frozen mango chunks or chopped fresh parsley are good alternatives. Just tweak some seasonings to keep that vibrant tropical feel.

Kitchen Tools Required

• Grill or grill pan: Essential for getting those beautiful char marks and smoky flavor that define jerk chicken.
• Mixing bowls: For whisking marinade and mixing mango topping cleanly and easily.
• Sharp knife: Precise chopping of mango, tomato, and onion ensures even texture and fresh presentation.
• Measuring spoons and cups: For accuracy in balancing the jerk and teriyaki components.
• Tongs: Safely flip chicken on the grill without piercing the meat and losing juices.
• Brush: To glaze the chicken with reserved marinade during grilling for extra flavor punch.

How to Make Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe

Let’s get that grill fired up and your taste buds ready. This Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe comes together in a few simple steps, starting with the marinade and ending with fresh, tangy mango salsa that’s just bursting with citrus flavor.

1. Mix the marinade: Stir together ½ cup of Kikkoman® Teriyaki Takumi, the juice of one lime, and 2 teaspoons of jerk seasoning in a bowl. This combo balances sweet, smokey, and spicy flavors perfectly. Reserve 2 tablespoons of this for glazing later.
2. Marinate the chicken: Place 4 boneless, skinless chicken breasts (4-5 ounces each) in a shallow dish and pour most of the marinade over them. Cover and refrigerate for at least 2 hours—this step is key for tender, flavorful chicken.
3. Prepare the mango topping: While the chicken marinates, combine one peeled and chopped medium mango, one chopped Roma tomato, 2 tablespoons chopped red onion, 1 tablespoon chopped cilantro, and 1 tablespoon fresh lime juice in a bowl. Cover and chill until serving to let the flavors meld.
4. Grill the chicken: Heat your grill or grill pan over medium heat, and lightly grease it. Remove chicken from marinade and discard marinade used on the meat. Grill chicken for 5-7 minutes per side, depending on thickness, until nicely charred and cooked through (165°F internal temperature).
5. Glaze and finish: Just before removing the chicken from the grill, brush the reserved 2 tablespoons of marinade onto each piece for a sticky, glossy finish packed with flavor. Let it rest for a few minutes off the heat.
6. Serve and enjoy: Plate your juicy Caribbean Jerk Teriyaki Chicken and top with generous spoonfuls of the vibrant mango salsa. The combo of warm spices and fresh topping is a tropical delight you’ll want to make again and again.

How to Serve

Taste Enhancers

For an extra flavor kick, try sprinkling chopped fresh scallions or a squeeze of lime over the plated chicken. A drizzle of hot chili sauce if you like spice will also complement the sweet, smoky notes wonderfully.

Tasty Combos

This Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe shines alongside coconut rice or grilled plantains for an authentic island vibe. A crisp green salad or black beans add balance and heartiness. For drinks, a fruity rum punch or even sparkling water with lime pairs beautifully.

Serving Tips

If serving to a crowd, slice the chicken breasts after resting for easy plating and sharing. The mango topping can be made ahead and served in a pretty bowl for guests to add as much as they want. For gifting or potluck, cool chicken thoroughly before packing to keep that juicy texture intact.

Easy Variations

• Use chicken thighs instead of breasts for extra juiciness and richer flavor; just increase grill time by a few minutes.
• For a dairy-free and gluten-free version, this recipe is already friendly as-is, especially if your teriyaki sauce is GF.
• Add a pinch of crushed red pepper flakes to the marinade for a spicier kick that wakes up the palate.
• Swap mango topping for pineapple salsa for a tangier tropical twist.
• Try mixing fresh mint or basil into the mango topping for an herbal brightness.
• Grill whole chicken breasts or drumsticks depending on preference; adjust cooking time accordingly.

Storing and Reheating Tips

• Store leftover chicken and mango topping separately in airtight containers in the refrigerator for up to 3 days.
• Warm chicken gently in a skillet over medium-low heat or in the oven at 300°F to keep it juicy—avoid microwave reheating if possible to prevent drying out.
• The mango topping tastes best cold or at room temperature, so serve fresh after reheating the chicken.
• Freeze cooked chicken for up to 1 month; thaw overnight in the refrigerator before reheating.

Common Questions

• Can I use chicken thighs instead of breasts? Absolutely! Just allow a few extra minutes on the grill since thighs are thicker and benefit from a little longer cooking for full tenderness.
• What if I don’t have jerk seasoning? You can mix smoked paprika, cayenne, thyme, garlic powder, and allspice to mimic jerk flavor, but the signature seasoning blends work best for authenticity.
• Is the mango topping necessary? While the chicken is flavorful on its own, the mango topping adds a fresh, bright contrast that elevates the dish—definitely worth making.
• Can I prepare this without a grill? Yes! A grill pan or broiler works well; just watch the cooking closely to develop good char marks without burning.
• How spicy is this recipe? Mild-to-medium heat from the jerk seasoning is balanced by the teriyaki’s sweetness and mango, but you can always adjust spiciness up or down by adding crushed red pepper to your taste.

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