Photo: Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe
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
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By paulak_8269491
Port ST Joe, FL
on August 04, 2011
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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.
By cholwerda
Farmington, MN
on July 26, 2011
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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.
By MaryW 4361226
cumming, GA
on July 12, 2011
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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?
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