Grilled Jerk Chicken with Mango Cilantro Salsa

Total Time:
24 hr 15 min
Prep:
24 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup vegetable oil
  • 1 onion, coarsely chopped
  • 2 scallion, coarsely chopped
  • 1 large Scotch bonnet pepper, stem and seeds removed
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lime juice
  • 4 chicken thighs, skin on, bone in
  • 4 drumsticks, skin on
  • To prepare the jerk chicken:
  • MANGO-CILANTRO RELISH
  • (recipe courtesy of Bobby Flay)
  • 2 mangoes, peeled and diced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons fresh orange juice
  • Salt and freshly ground pepper
Directions
To prepare the jerk chicken:

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

MANGO-CILANTRO RELISH

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.


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    This recipe is featured in:

    Bobby Flay Fit