Caribbean Jerk Chicken with Summer Mango Ceviche

This recipe is outrageously good. I literally have to make a double batch  because it's impossible not to go for seconds!

This flavor combination is absolutely delicious.

Distinctive taste with a spicy-sweet tang!!!! 



Chicken - 2 + lbs of thighs or breasts or combo of both- I love using the boneless the thighs for this recipe!

The RUB:

2 TBSP.  ground allspice
1 TBSP onion powder
1 teaspoon garlic powder
1 TBSP Ground ginger

1/4 teaspoon salt and ground pepper

Mix well in a small bowl and set aside. 


The Marinade:

1/3 cup fresh onion, diced

2 teaspoons ground ginger

1/4 cup coconut aminos or light soy sauce

1 tbsp allspice

1/8 tsp cinnamon

1 garlic clove minced or shaved, or 1 tsp jarred

1 tbsp olive or avocado oil

1 tbsp red wine vinegar or apple cider

1 teaspoon ground mustard

1 tbsp thyme

1/2 teaspoon black pepper

1/4 teaspoon salt

1/8 tsp red pepper or cayenne - optional

Whisk vigorously in a bowl and refrigerate for 30 minutes before using.



  1. wash chicken,  trim fat and pat dry ! (if using thighs- take your time and trim them up!)
  2. Take 1/2 the RUB and coat your chicken and rub well- completely coating the chicken.
  3. Put your chicken into a large shallow bowl or resealable bag and pour the marinade over the chicken massaging it in making sure each piece is covered completely.
  4. Marinate in the refrigerator for 4 - 24 hours! (the longer the better)
  5. When you're ready to grill pull the chicken out and sprinkle the rest of the rub over the chicken. (if you didn't have leftover , make another batch)
  6. Place the chicken on an oiled HOT grill! - for about 12 minutes each side or until cooked through!
  7. Plate the chicken, squeeze a little lime over the top and top with your sunny mango ceviche (see recipe below)



This refreshing vegan ceviche is an absolutely perfect summer side, appetizer or topping for your chicken. I call this dish my ‘sunny summer’ because of the beautiful golden glow of all the ingredients. You will surely need to double this recipe if having guests over—as this dish is a favorite and goes quick!


• 2 tablespoon avocado oil
• 1 tablespoon red wine vinegar
• 1 large lime, juiced
• 1 tablespoon pure maple syrup
• 1/8 teaspoon ground turmeric
• ¼ teaspoon salt
• dash of black pepper
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon ground ginger


• ¼ cup red onion, sliced thin
• 1 cup yellow & orange cherry tomatoes, halved
• 1 -14 oz can heart of palm, sliced into thin rounds
• 1 large yellow bell pepper, diced
• 1-2 fresh mango, diced
• 1/2 cup shredded carrots, chopped
• ¼ cup cilantro, chopped
• 1 large navel orange, peeled and cut into bite-sized pieces

• In a medium bowl whisk together the dressing ingredients
• Add the ceviche ingredients, and gently toss.
Serve immediately or refrigerate for 1 -2 hours before serving.

As an appetizer, this dish pairs nicely with tortilla chips, crackers or plantain chips




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