Caribbean Jerk Teriyaki Chicken with Mango Topping Recipe
This Caribbean Jerk Teriyaki Chicken recipe combines the smoky heat of traditional Caribbean jerk seasoning with a sweet and sticky teriyaki glaze made from Kikkoman® Teriyaki Takumi, Original. Paired with a fresh, tangy mango topping, this dish brings bold island flavors perfect for summer grilling or any time you want an exotic and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 24 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Ingredients
For Teriyaki Jerk Chicken
- ½ cup Kikkoman® Teriyaki Takumi, Original
- Juice of 1 lime
- 2 teaspoons jerk seasoning
- 4 boneless skinless chicken breasts (4-5 ounces each)
For Mango Topping
- 1 medium mango, peeled and chopped
- 1 Roma tomato, chopped
- 2 tablespoons red onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Prepare Marinade: In a bowl, stir together ½ cup teriyaki sauce, juice of 1 lime, and 2 teaspoons jerk seasoning until well combined.
- Marinate Chicken: Reserve 2 tablespoons of the marinade separately. Place the 4 chicken breasts in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 2 hours to let the flavors infuse.
- Make Mango Topping: While the chicken marinates, combine the chopped mango, Roma tomato, red onion, cilantro, and 1 tablespoon fresh lime juice in a bowl. Stir well and refrigerate until ready to serve.
- Preheat Grill: Remove chicken from marinade and discard the used marinade. Heat a grill or grill pan over medium heat and lightly grease with cooking oil to prevent sticking.
- Grill Chicken: Place the chicken breasts on the hot grill and cook for 7 minutes on one side. Flip and cook for another 7 minutes, adjusting time depending on thickness, until the chicken is cooked through.
- Glaze Chicken: During the last few minutes of grilling, brush the chicken breasts with the reserved 2 tablespoons of marinade to add extra flavor and moisture.
- Serve: Remove the chicken from the grill and serve hot topped with the chilled mango salsa for a bright and flavorful finish.
Notes
- For extra heat, add a pinch of crushed red pepper to the marinade before marinating the chicken.
- This recipe works well with chicken thighs; increase cooking time accordingly to ensure thorough cooking.
- Pair this dish with coconut rice or grilled plantains for an authentic Caribbean-style meal.
- Make sure to discard used marinade that has touched raw chicken to avoid cross-contamination.