Jerk Chicken Thighs With Mango Salsa

• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (to taste)
• 2 tablespoons fresh lime juice, divided
• 1 lb boneless skinless chicken thighs, about 6 thighs
• 1 large mango, diced
• 2 small shallots, finely chopped
• 1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
• 1 tablespoon fresh cilantro, fresh, minced
• 1/8 teaspoon table salt (to taste)

1. Preheat grill to medium heat.
2. Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
3. Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
4. Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
5. *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entree salad another night.

ground cinnamon, ground allspice, garlic salt, thyme, salt, black pepper, cayenne pepper, lime juice, chicken, mango, shallots, jalapeno pepper, fresh cilantro, salt

Taken from www.food.com/recipe/jerk-chicken-thighs-with-mango-salsa-240784 (may not work)