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Grilled Jerk Chicken with Mango Cilantro Salsa Recipe

Grilled Jerk Chicken with Mango Cilantro Salsa

Bobby Flay

(recipe courtesy of Bobby Flay)

Show: Hot Off the Grill with Bobby FlayEpisode: Grilling with Couples

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on March 21, 2012

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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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  • 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!

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  • 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!

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  • 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

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  • on May 06, 2011

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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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  • on March 22, 2011

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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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  • on February 15, 2011

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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.

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  • on September 20, 2010

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    This marinate turned out very yummy! The only thing I regret is not putting enough Jalepeno (I didn't have Bonnet. I let the chicken marinate for 48 hours and I also put a little more lime juice, added thyme and brown sugar. Only reason why I didn't give it 4 stars is for the many ingredients it called for. It was a sweet, earthy, spicy chicken. Very tasty!!

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  • on August 13, 2010

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    I made this for my friends Caribbean themed birthday party and everyone loved it! I will definitely make this again!

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  • on August 03, 2010

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    We loved making this dish along with corn and black bean salad with basil-lime vinagrette (from Giada.

    Next time we will add a bit more red onion to the salsa for added color. It had a nice (comfortable level of heat with an orange habenero substituted for the scotch bonnet pepper. We used skinless chicken breasts and the flavor permeated the meat with only 24 hrs of marinating.

    First Bobby Flay dish and certainly not our last.

    Thanks Bobby!

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