Quick Grilled Jerk Chicken with Mango-Nectarine Salsa

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon jerk seasoning
• 1 tablespoon honey
• 2 tablespoons olive oil
• coconut rice, black beans, and avocado, for serving
• Mango-Nectarine Salsa
• 2 ripe nectarines, thinly sliced
• 1 ripe mango, diced
• 1 fresno or jalapeño pepper, seeded and chopped
• juice of 1/2 a lime
• juice of 1/2 a lemon
• 1/4 cup fresh cilantro or basil chopped
• Chile Lime Butter
• 4 tablespoons butter, melted
• 1 fresno chile pepper, sliced
• zest of 1 lime
• 1 tablespoon honey

Cooking Process

1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

   2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill.
   3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.

   4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter.

Chile Lime Butter

1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.

Bon Appetit!