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Blackened Chicken Thighs with Mango Salsa
and coriander zucchini spears

Active: 35 Total: 55

Whether you cook it over the grill or stovetop, this meal is summer simplicity on a plate.
Smarts: To insure that this simple meal is hearty enough, we increased the amounts of both the protein and vegetable over our typical portion size. You could also serve some chips or rolls (not on the ingredients list) on the side if you know you'll want something more.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Blackened Chicken Thighs:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
Mango Salsa:
  • Jalapenos - 1, diced, seeds removed for less heat
  • Shallots - 1 clove, finely diced
  • Bell peppers, red - 1, finely diced
  • Mangos, fresh - 3, diced (sub pineapple or oranges)
  • Cilantro leaves - 3 Tbsp, chopped
  • Lime juice - 1 Tbsp
Coriander Zucchini Spears:
  • Zucchini - 1 1/2 lbs, spears
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 2 tsp
  • Cumin, ground - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Make marinade - Whisk together Jerk / Cajun seasoning, brown sugar, soy sauce, vinegar, and oil (portion for chicken). (Can be done up to 5 days ahead)
  2. Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Add chicken to marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Jalapenos / Shallots / Bell peppers / Zucchini - Prep as directed. Combine jalapenos, shallots, and bell peppers. Store zucchini separately. (Can be done up to 5 days ahead)
  4. Mangos / Cilantro - Prep as directed.
  5. Make salsa - Combine mangos, cilantro, jalapenos, shallots, bell peppers, and lime juice.
  6. Season zucchini - Toss zucchini with oil (portion for zucchini), ground coriander, cumin, and some salt and pepper.

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Make

  1. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. Brush grates with some oil and place chicken and zucchini over direct heat. Sear on all sides until lightly charred.
  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees). (Zucchini may already be tender, but if not, move it to indirect heat and continue cooking as well.)
  5. Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
  6. Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren’t naturally sweet.)
  7. Serve chicken and zucchini with salsa over top. Enjoy!

Prep

  1. Make marinade - Whisk together Jerk / Cajun seasoning, brown sugar, soy sauce, vinegar, and oil (portion for chicken). (Can be done up to 5 days ahead)
  2. Marinate chicken - Add chicken to marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Jalapenos / Shallots / Bell peppers / Zucchini - Prep as directed. Combine jalapenos, shallots, and bell peppers. Store zucchini separately. (Can be done up to 5 days ahead)
  4. Mangos / Cilantro - Prep as directed.
  5. Make salsa - Combine mangos, cilantro, jalapenos, shallots, bell peppers, and lime juice.
  6. Season zucchini - Toss zucchini with oil (portion for zucchini), ground coriander, cumin, and some salt and pepper.

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Make

  1. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  2. Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add zucchini and sear on all sides until tender (do this in batches if needed). Set aside.
  3. If the pan looks dry, add some more oil and then chicken. Sear until both sides are deep golden brown, ~3 minutes per side. Cover with a lid or foil and continue cooking for another 3 to 5 minutes (until chicken reaches 165F / 74C degrees).
  4. Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
  5. Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren’t naturally sweet.)
  6. Serve chicken and zucchini with salsa over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (35)
Gluten-free (1)
Paleo (2)
Vegetarian (6)

Most Helpful

Bought premade mango salsa. Cut down on prep time. Just marinated the chicken and then had to do the zucchini later. Super easy. Added sides of black beans and rice.

By: Jennifer
Posted: Jun 13, 2021
Diet: Original
2 Helpful

25 reviews

I did not have a grill, so I just pan fried everything on med-high heat. The sauce on the tofu should be doubled or triped as it was too dry. The mango salsa was the star! Maybe add rice as a filler next time.

By: Natalie
Posted: Jun 22, 2021
Diet: Vegetarian
0 Helpful

This was fantastic! I doubled the marinade and it was delicious.

By: Alice
Posted: Jun 22, 2021
Diet: Original
0 Helpful

Never the biggest fan of zucchini, but the chicken and the mango salsa were both amazing!

By: Kiera
Posted: Jun 21, 2021
Diet: Original
0 Helpful

Super! Chicken was very tasty. Used frozen mango so the salsa turned more into a sauce, but complemented the flavors perfectly. Will make again!

By: Sarah
Posted: Jun 21, 2021
Diet: Original
0 Helpful

Quick and easy to make on the grill, went over great with the family.

By: Catherine
Posted: Jun 19, 2021
Diet: Original
0 Helpful

Loved it minus the zucchini.

By: Megan
Posted: Jun 19, 2021
Diet: Vegetarian
0 Helpful