JERK CHICKEN WITH MANGO AVOCADO SALSA
Steps:
- In a small bowl, stir the jerk seasoning and olive oil together into a thin paste. Rub evenly over both sides of the chicken breasts.
- Grill or saute chicken for 4-6 minutes on each side, or just until it hits 165 degrees F and is no longer pink in the middle. Remove and set aside to rest briefly.
- While chicken cooks and rests, prep the salsa. Combine avocado, red pepper, jalapeno, mango, red onion, cilantro, salt, and lime juice in a medium bowl. Toss gently to mix.
- Serve individual chicken breasts with generous spoonfuls of salsa. Garnish with extra cilantro and lime wedges, if desired.
Nutrition Facts : Calories 347 kcal, Carbohydrate 22 g, Protein 27 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 348 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
JERKED CHICKEN KABOBS
Steps:
- In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
- In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.
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- Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
- Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
- Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.
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