Grilled Jerk Chicken with Mango Cilantro Salsa

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Not very spicy or flavorful even after 40 hours in the marinade. Are we to wipe off all the marinade before grilling? My chicken kinds just steamed on the gill. Took forever to get grill marks.

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We love this recipe and make it for friends and family when they come over. It is extremely close to authentic jerk, the only issue is there is not enough heat in it. I usually add up to 3 habaneros (can't find scotch bonnets and include the seeds as they would in Jamaica, but watch out and add peppers a little at a time if you are heat sensitive. Otherwise I wouldn't change a thing. Also we put the chicken in sandwiches with a grilled pineapple slice and some cheese, I seriously recommend it :.

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This recipe turned out ok for me. I should have followed my instinct and added two more peppers. I did double the recipe as I used roughly 7 pounds of chicken wing drummettes, again I should have added two more peppers (lack of heat was the only semi-negativeI didn't necessarily want them "hot" I just wanted more zing. I also added more garlic about 3 extra cloves. I did let them sit for about 30 hours. These I am sure would have been fantastic on the grill but I made them in the oven due time constraints. I laid them on baking sheets sprayed with some cooking spray, baked for about 1/2 and hour and then flipped them. Once they were browned and slightly crisp I took them out of the oven.

To serve with, I made the mango cilantro salsa, with one addition, a very, very small amount of jalapeno very, very finely chopped, about 1 teaspoon. I also made a cilantro lime rice, delicious!

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This was absolutely marvelous in every single way. It is a magnificent and vibrant way to ring in the summer. We marinated the chicken overnight, and it was delicious, but I think next time we will go the full 48 hours. We also used a habanero instead of the Scotch bonnet pepper, and that's only because we didn't have one available at our store. I think next time we will use two peppers simply because this didn't have enough spice for us, but that's our preference. Also, we used boneless and skinless chicken thighs since we made tacos out of it. The chicken was amazing and the mango cilantro salsa was perfect. We paired it with a great fresco cheese and some fresh tortillas and had an amazing dinner. Overall, we will most definitely be making this again.

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Outstanding! I did not marinate the chicken over night and I did not use the pepper. I used boneless, skinless tights and drumbsticks and baked them in the over at 350 degrees for about 40 minutes. I paired this chicken recipe (minus the mango salsa with a beans and rice recipe. I will definitely make this again!

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This was so good. I wasn't able to find a Scotch Bonnet pepper, and wasn't sure what to substitute for it since I'm not used to cooking with peppers, so I just used a jalapeno. My husband was ok with that, but I think next time I'll find something with a little more heat. I also used boneless skinless thighs and it turned out delicious. I only let it marinate for about 8 hours and will definitely let it sit the full 48 next time, but it was still very good. The only reason I didn't give it 5 stars is due to the amount of ingredients. A bit time consuming, but still pretty easy, and definitely worth it!

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This is a great receipe however I made a different relish I used one paypia, 2 mangos, red onion two jalepino peppers, ginger and crushed pineapple

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Jamacian Jerk chicken has always been a favorite of mine . Very tastey,with just the right amount of heat ....love it !!!

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Fantastic! Used two habaneros, ribs seeds and all and followed rest of recipe exactly. Marinated for 48 hours. Spicy, but mango salsa cools things down and strikes a great balance. This one's a definite keeper!

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I thought that this was an excellent recipe! And the mango relish was simply delightful with the chicken. I did have to substitute serrano peppers for the Scotch bonnet pepper. I live in Carson City NV and none of the grocery stores around her carried them. Hopefully next time I'll be able to cook this with the Scotch Bonnet peppers even if it takes a trip up to Reno to pick some up.