JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE
Steps:
- 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.
- 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.
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.
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.
JERK CHICKEN THIGHS WITH MANGO SALSA
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.
Provided by boomboomboom
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
Nutrition Facts : Calories 186.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 318.8, Carbohydrate 13.4, Fiber 1.6, Sugar 9.5, Protein 23
GRILLED JERK CHICKEN THIGHS
Spicy, sweet, and aromatic jerk chicken made simple in this recipe. Serve with black beans and rice if desired.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h26m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 385.4 calories, Carbohydrate 7.6 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 1.7 g, Protein 36.1 g, SaturatedFat 6.4 g, Sodium 337.8 mg, Sugar 4.1 g
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- If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded).
- Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
- Pour marinade over chicken in bag and rub marinade over chicken, seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
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- Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to a blender or food process and pulse several times until it's semi-smooth. Pour marinade into bag with chicken, seal and place in the refrigerator for 3-8 hours.
- To a small mixing bowl, add salsa ingredients and toss to combine. Set aside while you cook the chicken.
- Heat a large skillet over MED-HIGH heat with a drizzle of vegetable oil. Remove chicken from marinade, patting lightly with paper towels to remove excess marinade, then place chicken in skillet. Cook approximately 4-5 minutes per side, until lightly charred and cooked through.
- Set chicken aside to rest for several minutes, then serve with a couple of spoonfuls of avocado mango salsa over the top.
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