Jerk Chicken With Pineapple-Mango Salsa

Official Bite Club member Janielle dishes on her husband's famous jerk chicken recipe -- his secret is leaving the skin on to retain the moisture in the chicken. Plus, balance out this spicy dish with sweet mango salsa to top it off. 

1 Medium onion (coarsely chopped)
3 Medium scallions (chopped)
2 Chiles (chopped)
2 Garlic cloves (chopped)
1 tbsp Five-spice powder
1 tbsp Ground pepper
1 tsp Dried thyme (crumbled)
1 tsp Nutmeg
1 tsp Salt
1/2 cup Soy sauce
1 tbsp Vegetable oil
Chicken legs and thighs
1/4 Pineapple
1 Mango
1 Medium red onion
1 Red pepper
Cilantro
1 tbsp Honey
Salt and pepper (to taste)

Combine onion, scallions, chiles, garlic, five-spice powder, ground pepper, dried thyme, nutmeg, salt, soy sauce, and vegetable oil to make jerk sauce.

Marinate chicken legs and thighs in sauce in the fridge for a few hours or overnight.

Once fully marinated, grill chicken until grill marks form. Then, put in the oven for 30-45 minutes to finish cooking.

Combine pineapple, mango, red onion, red pepper, cilantro, honey, and salt and pepper together in a bowl to make salsa.

Top chicken with salsa and enjoy.

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