low-cal quick

jerk drumsticks with grilled mango salsa

►►make ahead up to 3 days

Prep: 10 minutes Bake: 35 minutes at 375°F Chill: up to 3 days Grill: 25 minutes Makes: 4 servings

• 8 chicken drumsticks or thighs (2½ to 3 pounds total), skinned if desired
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons Pickapeppa sauce
• 2 tablespoons Jamaican jerk seasoning
• 1 medium mango, halved, seeded, and peeled
• 1 red onion cut into ½-inch slices
• 1 fresh jalapeño chile pepper, halved and seeded (see tip)
• 1 tablespoon snipped fresh cilantro
• ½ teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• Lime wedges (optional)

1. Preheat oven to 375°F. Place chicken in an ungreased 15×10×1-inch baking pan. Sprinkle with the ¼ teaspoon salt and pepper.

2. Bake, uncovered, for 35 to 40 minutes or until an instant-read thermometer registers 170°F. (Chicken will be cooked through, but not yet tender.) (To serve today, continue as directed in Steps 4 through 6.)

3. To serve later, cool chicken. Place chicken in an airtight container. Cover and chill for up to 3 days.

4. Brush chicken with Pickapeppa sauce. Sprinkle jerk seasoning evenly over chicken; rub in with your fingers.

5. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, mango, red onion, and jalapeño pepper on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is heated through and tender (175°F) and mango, onion, and jalapeño are tender and lightly charred, turning once halfway through grilling and removing items from grill as they are done. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on a rack in a roasting pan. Place roasting pan, mango, red onion, and jalapeño pepper on grill rack over burner that is turned off. Cover and grill as above.)

6. For salsa, when cool enough to handle, chop mango, red onion, and jalapeño pepper. In a medium bowl combine mango, onion, jalapeño pepper, cilantro, lime peel, lime juice, honey, coriander, and ¼ teaspoon salt. Serve chicken with salsa and, if desired, lime wedges.

Per serving: 351 cal., 16 g fat (4 g sat. fat), 154 mg chol., 928 mg sodium, 12 g carb., 1 g fiber, 37 g pro.