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:
Directions
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
- (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
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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By rosiee2850_10624338
Bay City, MI
on November 15, 2011
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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!
By BeckaLou98
on July 09, 2011
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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!
By meenkittypalmbay
Palm Bay, Florida
on June 10, 2011
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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
Read all 43 reviews