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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

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  • on February 05, 2013

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    Argh... wish I'd seen that you shouldn't close the grill cover during the first 12 minutes of cooking. I closed my grill & walked away for about 8 minutes and came back to completely blackened jerk chicken. Thankfully it wasn't terrible once we removed the burnt skin but I will be sure to follow the directions to a t next time

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  • on August 26, 2012

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    The rub and habanero sauce was delicious! I would definitely cut down the vinegar by half next time, as it was too vinegary for me, but if you love that taste then leave the recipe as is! For that reason I gave it 4 stars instead of 5, but its all about your palette.

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  • on August 26, 2012

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    not many new recipes earn a "repeat" in this house, but I've made this so many times I almost have it memorized....I freeze the extra rub, and it is a huge hit!! You have to have the salsa with the chicken, if the heat gets to you...have a glass of cold milk on hand, this stuff is delicious!

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  • on July 14, 2012

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    the sauce was horrible, way to much vinegar. the chicken with the rub was very good.

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  • on June 10, 2012

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    I made this per the recipe with relish also. The only change I made was to add some rum to the cooked relish. The seasoning seems like alot of ingredients, but its worth doing! It made enough rub for a second meal a week later, and I doubled the chicken in this recipe. I started it on the grill and then finished in the oven for 30-40 minutes ala Tyler Florence. Its the only way I make BBQ chicken now. It is juicy and always cooked perfectly. This recipe is a winner!

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  • on June 02, 2012

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    Easy, wonderful and delicious. I saved the remaining rub to be used again. I was short on time, so I didn't cook the relish, instead used it more as a relish. Still came out wonderful. Great flavors Bobby!!

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  • 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.

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  • 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.

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  • 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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  • on July 09, 2011

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    Love, Love, Love the sauce!!! Like another user, I added a little honey to cut the vinegar (mangos not as ripe from my grocer, but once I did that, it was perfect! I froze the remainder of the sauce to use again in the near future. Next time, will try to pick really ripe mangos so there shouldn't be a need for the honey. The chicken was very flavorful. I really enjoyed it. It was juicy and had a little kick to it. Once I added the mango sauce I was truly in chicken heaven. I like my food spicy so I added more cayenne to the recipe. Great recipe Bobby Flay!

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