Recipes and Cooking Jerk Chicken with Avocado-Orange Salsa 4.0 (27) 2 Reviews A citrusy salsa with avocado provides just the right amount of zest to pair with spicy grilled chicken. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 25, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Grill Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ cup long grain white or brown rice ½ teaspoon cumin seeds (optional) 1 cup canned black beans, rinsed and drained ½ cup snipped fresh cilantro Salt Ground black pepper 4 teaspoon packed brown sugar 2 teaspoon ground coffee 1 ½ teaspoon garlic powder 1 ½ teaspoon dried thyme, crushed 1 ½ teaspoon ground allspice 1 ½ teaspoon paprika ½ teaspoon cayenne pepper 8 skinless, boneless chicken thighs 1 avocado, pitted, peeled, and chopped 1 cup canned mandarin oranges, drained ¼ cup finely chopped red onion 3 tablespoon lime juice 1 teaspoon olive oil Directions Cook rice according to package directions, adding cumin seeds to cooking liquid. When rice is cooked, fluff with a fork; stir in beans and cilantro. Season to taste with salt and black pepper; keep warm. In a small bowl combine brown sugar, ground coffee, garlic powder, thyme, allspice, paprika, and cayenne pepper. Pat chicken dry with paper towels. Lay chicken flat; rub with spice mixture. Season with additional salt. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until chicken is no longer pink (180°F), turning once halfway through grilling. For salsa, in a small bowl combine avocado, oranges, onion, lime juice, and oil. Season to taste with additional salt and black pepper. Serve chicken over rice mixture; top with salsa. Rate it Print Nutrition Facts (per serving) 409 Calories 12g Fat 45g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 409 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 115mg 38% Sodium 616mg 27% Total Carbohydrate 45g 16% Total Sugars 11g Protein 33g Vitamin C 30.7mg 154% Calcium 90.9mg 7% Iron 4.9mg 27% Potassium 899mg 19% Folate, total 108.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.