Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Caribbean Heat

Picture of Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe Photo: Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 41 Reviews
Total Time:
1 hr 26 min
Prep
30 min
Inactive
35 min
Cook
21 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Jerk Rub:

  • 2 tablespoons ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cayenne powder
  • 2 teaspoons coarse black pepper
  • 2 teaspoons dry thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 8 chicken thighs
  • Sliced fresh mango
  • Homemade Mango Habanero Sauce, recipe follows
  • Cilantro leaves, for garnish

Directions

Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.

Homemade Mango-Habanero Sauce:

  • 1 tablespoon canola oil
  • 1 small Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 ripe mangoes, peeled, pitted and coarsely chopped
  • 1 habanero, chopped
  • 1 cup white wine vinegar
  • Salt

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

Yield: 4 servings

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 41 reviews

  • on August 04, 2011

    Flag

    Just made the chicken. Sensational!! I was worried about the rub, that it would be too strongly flavored. I let the chicken sit in the refrigerator for about 5 hours, then baked in a 400 oven for about 45 minutes. I used whole leg quarters, our favorite. I did not have any mango, but had a bottle of curry mango grill sauce by Stonewall Kitchen. It was great. I also made a garlic jasmine rice pilaf which was perfect with everything. Had a spinach salad with mandarin oranges, dried cranberries, toasted almonds and a vinaigrette made with olive oil, white and fig balsamic vinegar, dijon mustard and honey. This recipe is going to be one of my all time favorites. Thanks Bobby!! Next time I will make your sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 26, 2011

    Flag

    I just made the Mango Habanero sauce. It was good, except one pepper is not enough heat. Maybe next time I will add one or two more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 12, 2011

    Flag

    So just shut up and eat what you get! As a cook who works from instinct and not recipes, I didn't know what to do with the package I had so used this recipe, and it was awesome! Because I had 4 thighes, I cut the recipe in half. In place of Coriander, I used Cummin and dropped the All Spice because I didn't have it either. I'll make this again. Didn't bother with the sauce...who needs it?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.