Jerk Chicken Thighs with Tropical Chutney
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 6 servings
Ingredients
Jerk Chicken:
2 tablespoons ground allspice
2 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
4 tablespoons olive oil
3 pounds boneless, skinless chicken thighs (8 to 10 thighs)
Tropical Chutney:
1/4 cup red wine vinegar
1/4 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup medium-diced mango
1 cup medium-diced papaya
1 cup medium-diced pineapple
2 cloves garlic, chopped
1 jalapeno, small-diced
1 teaspoon chopped fresh ginger
Kosher salt and freshly ground black pepper
Directions
- For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
- For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
- Serve the chutney with the jerk chicken.
