A while back I got the opportunity to partner with one my favorites, The National Mango Board, to work on a recipe for their new cookbook which launched at BlogHer Food in Miami a few weeks ago. I got to get a little creative and come up with a fun recipe using one of my favorite ingredients, the ever popular mango! I love, love, love mango salsa and updated a recipe I have used before to make this one. I wanted something that would capture the tropical spirit of Miami and add a little heat (hello jerk spice!) that would be perfect to serve year round. After doing a little research and calling on some chef friends, the conclusion I came to was that it’s really not that hard to make your own jerk seasoning and chances are you probably already have most of the spices hanging around in your kitchen. I love the flavor combination of spicy and coconut, it is one of my go to’s. It only seemed fitting for this recipe adventure to include them both! You can find my recipe online here, or you can enter to win a copy of the National Mango Board Cookbook! All you have to do is follow my blog on Facebook. Just click here to like my page! Already a fan? You can enter by signing up via email (on the right sidebar) or following me on Instagram, it’s up to you! The contest starts now and ends at 11:59pm on Friday June 13th!
Want the full recipe? Here it is!
- Preheat oven to 350 degrees.
- Combine coconut oil with spices in a bowl.
- Remove innards from chicken.
- Smear coconut spice mixture under skin of chicken and all over the outside.
- Place 1 sliced lime, 2 garlic cloves and 1/4 cup sliced red onion inside chicken.
- Bake at 350 degrees for 1 hour and 15 minutes or until chicken is cooked through.
- While chicken is cooking, peel mangoes and chop. Chop remaining red onion, garlic and cilantro. Combine all together with salt and juice of 1 lime. Stir and let sit to help flavors combine.
- Once chicken is finished cooking, serve alongside mango salsa.
Want more mangoes!?! Check out some of my other recipes like Mango Lassi, Coconut Mango Fruit Leather or Mango Auga Fresca!
* I was compensated by The National Mango Board for this post but all recipes and opinions are my own*
Looks awesome!! Curious – why breast side down? Does it make breast juicier?
Hi Hedonist- I am not sure exactly I did it breast side down. It is just the way I have always done it. Although I have read you’re supposed to roast breast side up. Mine always turn out juicy though, so maybe there is something to it?
I always see breast side up in instructions. I can see where down might be juicier – juices that end up in the pan may go through the breast. Hmmm, sounds like a fun experiment…