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
How to Make Grilled Jerk Chicken
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make marinade:
- Blend all marinade ingredients in a blender until smooth.
- Marinate and grill chicken:
- Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
- When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
- To cook chicken using a gas grill:
- Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
- Serve chicken with salsa.
GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY
Provided by Chris Schlesinger
Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating
Yield Makes 6 (main course) servings
Number Of Ingredients 29
Steps:
- In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Make chutney:
- In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
- Make Scotch bonnet sauce:
- In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
- Cook chicken
- Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
GRILLED JERK CHICKEN
Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.
Provided by Blakester
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 19
Steps:
- Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
- Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g
SWEET JERK CHICKEN KABOBS
a sweet jerk marinade for for those who are in a rush.easy ingredients that everyone has!!!!!!!! marinate for at least 4 hours and brush grill with a little oil.grill it low and slow! i had received recipe from a friend and made a few alterations...I know this recipe is traditionally made with bone in meat this was my fix to a quick fix .enjoy this chicken can also be used with strips of pork and grilled the same way
Provided by domestic angel
Categories Poultry
Time 4h20m
Yield 5 kabobs, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- mix all ingredients together in a container with lid or baggie, cut chicken breast into chunks tip:cutting chicken breast while partially frozen gives uniform cuts.leave chicken in up to 24 hours stirring or tossing every few hours.skewer on to metal or soaked bamboo skewers and brush grill with a little oil to prevent sticking .cooking on kabobs help it cook faster than normal as you just grill until no longer pink or until it reaches 165 degree F.serve with fresh mango and corn chutney and or fresh fruit salad.grilled red and yellow peppers and grilled pinapple or grilled corn on the cob.
Nutrition Facts : Calories 479.5, Fat 27.5, SaturatedFat 6.3, Cholesterol 116, Sodium 2001.9, Carbohydrate 17.4, Fiber 2.3, Sugar 9.9, Protein 41.2
GRILLED JERK CHICKEN WITH MANGO SALSA
If you don't like Jerk chicken or spicy dishes, this chicken recipe might not be for you. But if you do like spicy, this is for you. We used three jalapenos in the mango salsa and found it quite spicy (and we like spice). Adjust the jalapenos to suit your heat tolerance. The marinade has all the classic flavors of jerk chicken...
Provided by Angela Gray
Categories Chicken
Time 1h50m
Number Of Ingredients 28
Steps:
- 1. In a large bowl, add chopped onions, green onions, garlic, and Scotch Bonnet.
- 2. Toss the seasoning with the chopped vegetables.
- 3. In a small bowl, whisk together the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- 4. Slowly add the wet ingredients to the vegetables and spices. Stir until combined well.
- 5. Reserve 1 cup of the marinade for basting during grilling.
- 6. Add chicken to marinade and cover for at least an hour. For best results, marinate overnight or for 8 hours.
- 7. MANGO SALSA DIRECTIONS: In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos.
- 8. Process until almost finely grated stage. Scrape out into a quart-size bowl or bigger.
- 9. Next, add the chopped tomatoes and chopped green pepper to the food processor. Process until chunky. Add these to the quart bowl.
- 10. Next, add the mango to the food processor and process until very chunky. Add to the rest of the ingredients in bowl.
- 11. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl. Then add the fresh lime juice and sea salt.
- 12. Mix well. Cover and place in the refrigerator until ready to serve.
- 13. Pre-heat your grill and remove chicken from marinade. Grill 8-10 minutes on each side or until the chicken is no longer pink.
- 14. Baste chicken while grilling with reserved marinade. Grilling time will depend on the thickness of the chicken.
- 15. Serve with Mango Salsa, black beans and rice, and grilled sweet potato halve.
- 16. *You may use this salsa alone as an appetizer with tortilla chips. This is our friends' favorite salsa and is highly requested!
- 17. *NOTE* *WARNING* Scotch Bonnet Peppers (habanero) and jalapeno peppers must be handled properly or they can cause burning and irritation to skin and eyes. If you cannot handle very, very hot and spicy food then skip the scotch bonnets and use the jalapeno. You must wear gloves when chopping the peppers, the peppers have oil's that will stay on your skin and most likely will get in your eyes, not to mention burn your skin! You may even need to wear a mask because of the fumes from the peppers.
- 18. NOTE *Depending on the size and thickness of your chicken breast you may need to split the boneless breast and then pound them down to around an inch in thickness.
GRILLED JERK CHICKEN
Jerk refers to a dry seasoning blend that originated in the Caribbean and that includes spices like allspice, ginger and cinnamon and a blend of peppers. It'll have your tastebuds feeling warm all over. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.
Nutrition Facts : Calories 1 chicken breast half and 1 thigh equals 444 calories, Fat 21 g fat (6 g saturated fat), Cholesterol 167 mg cholesterol, Sodium 741 mg sodium, Carbohydrate 6 g carbohydrate, Fiber 3 g fiber, Protein 56 g protein.
GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
- Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
- For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
- Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
- Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.
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