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Jerk Chicken with Avocado-Orange Salsa | Kita Roberts GirlCarnivore.com

Jerk Chicken with Avocado-Orange Salsa


  • ½ cup brown rice
  • ½ teas cumin seeds
  • 1 cup black beans drained and rinsed
  • ½ cup fresh cilantro snipped
  • salt and pepper
  • 4 teas packed brown sugar
  • 1 teas espresso powder
  • 1 ½ teas garlic powder
  • 1 ½ teas dried thyme
  • 1 ½ teas allspice
  • 1 ½ teas paprika
  • ½ teas cayenne
  • 1 ½ - 2 lbs boneless skinless chicken thighs trimmed
  • 1 avocado seeded and diced
  • 1 cup canned mandarin orange slices drained
  • ¼ cup minced red onion
  • 3 tbs lime juice
  • 1 teas olive oil


  • Cook the rice in chicken broth according to directions, with the addition of the cumin seeds. When cooked, stir in the beans and cilantro. Cover and set aside.
  • Meanwhile, heat a grill to medium heat.
  • Stir together the brown sugar, espresso powder, garlic powder, thyme, allspice, paprika, and cayenne in a small bowl. Arrange the chicken thighs on a single layer, and rub the spice mix heavily over the chicken. Season with salt and pepper.
  • Grill the chicken 12 to 15 minutes, flipping once half way through cooking, until internal temp is 170 and chicken is cooked through.
  • In a small bowl, toss the orange slices, avocado, and minced red onion, with the olive oil and lime juice.
  • Serve the chicken over the rice and bean mix and top with the avocado-orange salsa.Garnish with a bit more snipped cilantro.


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