Caribbean Chicken with Black Bean and Mango Salsa Recipe

Why This Recipe is a Keeper!

Boneless, skinless chicken breasts are a warm-weather grilling staple: lean, high in protein, and affordable. Left plain or overcooked, though, they can be bland and dry. This marinated, grilled Caribbean chicken changes that. The jerk-style marinade forms a slightly crusty exterior while sealing in moisture, leaving the chicken juicy and full of flavor.

This Caribbean chicken recipe is:

• Easy: Puree the marinade in a blender or food processor, marinate the chicken, then grill. Half the salsa is already ready-to-go thanks to canned black beans.
• Flavor-packed: Bright citrus, warm spices, and a touch of heat make this dish vibrant and balanced.
• Healthy: Lean protein paired with a fruit-and-bean salsa keeps the meal nutritious and satisfying.
• Mostly make-ahead: The marinade and the salsa can be prepared a day in advance, making this recipe great for meal prep or entertaining.

What is jerk?

Jerk is a cooking and seasoning tradition from Jamaica and throughout the Caribbean. The term likely derives from the Spanish charqui, meaning dried strips of meat similar to jerky. Traditional jerk uses very hot peppers (often Scotch bonnet), scallions, garlic, ginger, and a spice blend centered on allspice, with cloves, cinnamon, nutmeg, thyme, and a bit of sugar and salt. Meat is usually grilled or smoked over an open flame. Many of those warm, aromatic spices show up in Caribbean chicken recipes like this one.

How to Make Caribbean Chicken with Black Bean Mango Salsa

Recipe Ingredients

All ingredients are widely available. Don’t be intimidated by the list — many are pantry staples. See the recipe card below for exact quantities.

Ingredient Notes and Substitutions

• Chicken: Choose the best-quality chicken your budget allows. Minimally processed, all-natural, hormone- and antibiotic-free chicken will yield the best texture and flavor. Boneless, skinless thighs also work well.
• Peppers: Use the level of heat you prefer. Scotch bonnet or habanero peppers are traditional and very hot; jalapeño or Serrano are milder. Remove seeds and membranes to reduce heat.
• Jerk seasoning: Make your own jerk blend if you like, or use a reputable pre-made blend if you prefer convenience.
• Canned black beans: Drain and rinse to remove excess sodium from the packing liquid.
• Mango: Common varieties include Haden and Tommy Atkins. A ripe mango yields slightly to gentle pressure and may have a sweet aroma near the stem.

Step-by-Step Instructions

• Gather and prep all ingredients.
• Combine marinade ingredients in a mini food processor or blender and process until smooth. Taste and adjust salt, acid, or heat as needed.

• Transfer the marinade to a non-reactive dish or a zipper-top bag. For make-ahead convenience, the marinade can be made and refrigerated up to 1 day in advance.
• Add the chicken to the marinade and refrigerate for up to 8 hours or overnight, flipping or massaging the bag occasionally so the chicken marinates evenly.
• While chicken marinates, make the Black Bean Mango Salsa: combine black beans, diced mango, red onion, jalapeño (or Serrano), cilantro, garlic, lime zest and juice, olive oil, and salt and pepper to taste. Adjust acidity and seasoning, then refrigerate until ready to serve. Salsa can be made a day ahead.

• When ready to cook, discard the marinade. Preheat a grill or grill pan to medium-high.
• Place the chicken on the grill, reduce heat to medium, and cook about 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) or the juices run clear.
• Let the chicken rest briefly, then serve topped with the Mango Black Bean Salsa.

• This is an easy, delicious Caribbean-style chicken recipe made with readily available ingredients—perfect for weeknights or a casual weekend cookout.

Chef Tips and Tricks

• Marinate in a zipper-top bag for easy cleanup and better coverage — massage the bag so the marinade coats the chicken evenly.
• To dice a mango easily: slice the two broad cheeks away from the pit, score the flesh in a grid, then use a spoon or knife to remove the cubes from the skin.

Serve with

• Rice or riced cauliflower
• Oven-roasted sweet potato wedges with cilantro-cashew sauce
• Mexican-style sweet potato wedges with avocado-cilantro sour cream
• Easy braised greens
• Cider-vinegar braised cabbage wedges

More easy, flavor-packed chicken breast recipes

• Grilled citrus chicken with spicy basil chimichurri
• Grilled chicken fajitas with Tajín seasoning
• Green-chile goat cheese–stuffed chicken breasts with cornmeal-pecan crust
• Moroccan chicken with jeweled couscous

Find more anything-but-ho-hum chicken recipes in the chicken recipes collection on the site.