Jerk Chicken Pizza With Mango Salsa Food
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.
JERK CHICKEN PIZZA WITH MANGO SALSA
Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C.
Provided by Saputo
Categories Trusted Brands: Recipes and Tips
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
- To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
- To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 68.1 g, Cholesterol 81.5 mg, Fat 21.4 g, Fiber 3.2 g, Protein 39.8 g, SaturatedFat 7.4 g, Sodium 1486.9 mg, Sugar 14.2 g
CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA
Caribbean Jerk Chicken and Pineapple Salsa is just the dish you need to transport you to somewhere tropical even if you can't quite yet get there in real life. Starting with a sweet/spicy/tangy marinade and ending with a delicious, slightly spicy pineapple salsa, this dish is delish start to finish!
Provided by Tiffany
Categories Main Course
Time 55m
Number Of Ingredients 18
Steps:
- In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
- While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
- Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
- Serve chicken with pineapple salsa.
Nutrition Facts : Calories 356 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 641 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
JERK CHICKEN KEBABS WITH MANGO SALSA
A simple colourful way with chicken that is packed with goodness
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
- Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
- Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Nutrition Facts : Calories 263 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
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 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
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
TAXI STAND JERK CHICKEN WITH PINEAPPLE MANGO SALSA
This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D
Provided by Sharon123
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
- Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
- Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
- Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
- Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
- Remove the chicken from the bag and move to the prepared grill rack over direct heat.
- Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
- Remove the chicken from the grill and let stand for 10 minutes, covered.
- Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
- Remove to a bowl, season with salt and pepper, and set aside.
- Serve each breast topped with a generous portion of salsa. Enjoy!
Nutrition Facts : Calories 539.6, Fat 31.2, SaturatedFat 4.8, Cholesterol 76.3, Sodium 1823.2, Carbohydrate 40.2, Fiber 4.2, Sugar 26.1, Protein 30.3
JERK CHICKEN PIZZA WITH MANGO SALSA
Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C.
Provided by Saputo
Categories Trusted Brands
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
- To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
- To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 68.1 g, Cholesterol 81.5 mg, Fat 21.4 g, Fiber 3.2 g, Protein 39.8 g, SaturatedFat 7.4 g, Sodium 1486.9 mg, Sugar 14.2 g
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- Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
- While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
- To make the bowls scoop in some of the coconut rice and top with the chopped chicken, salsa and extra cilantro and lime juice if desired.
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- Season the chicken breasts with the dry jerk seasoning, use your hands to rub the spice mix. Place the chicken breasts on a hot grill or skillet that's been sprayed with cooking spray. Allow to cook for 4 minutes per side.The outside should be deep in color, nice and caramelized. Make sure the inside is no longer pink. Remove from heat, allow to cool for 5 minutes before dicing.
JERK CHICKEN WITH MANGO AVOCADO SALSA - NOURISH AND FETE
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- 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.
JAMAICAN JERK CHICKEN TACOS WITH GRILLED PINEAPPLE MANGO SALSA
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- To prepare jerk chicken, combine first 3 ingredients in a large bowl. Add chicken to jerk mixture, turning to coat. Marinate in refrigerator at least 2 hours.
- To prepare pineapple-mango salsa, grill pineapple rings 2 minutes on each side. Cut pineapple into 1/2 inch cubes. Combine pineapple, mango, onion, cilantro and juice of 2 limes. Add salt and pepper to taste. Refrigerate.
- Place beans in a small saucepan over medium heat. Cook for 5 minutes, lightly mashing beans with a wooden spoon. Keep warm.
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- Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
- While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
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- To make the salsa: In a medium bowl, stir together the mango, tomato, onion, cilantro, lime zest, lime juice, and salt to combine. Refrigerate until ready to serve.
- To make the jerk chicken: Place the chicken breasts and jerk seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken.
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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).
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- In a small food processor, add all marinade ingredients and pulse until fully combined (it doesn't need to be completely smooth. It should be pretty thick, like a paste.
- In a large ziplock back, add the chicken and all of the marinade. Close the bag, getting as much air out as possible and use your hands to rub the marinade into the chicken from the outside of the bag. Refrigerate for 6 hours or overnight. Overnight if you can!
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ROASTED JAMAICAN JERK CHICKEN WITH MANGO SALSA – THE ...
Transfer chicken to a large cutting board. Tent loosely with foil and let stand 10 minutes. Cut chicken into pieces. Serve with mango salsa, if desired. Mango Salsa. Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to 4 days.
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To make the jerk chicken: Place the chicken breasts and jerk seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until done, 4 to 6 minutes per side. Serve the chicken warm topped with the mango salsa.
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Method. Step 1. Heat the grill to high. Toss the cabbage with half the lime juice and season. Cover and leave at room temperature. Step 2. Brush the chicken breasts with the jerk paste and season well. Transfer to a baking tray and grill for 20 minutes, or until cooked through.
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JERK CHICKEN WITH MANGO RECIPES
Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C. Provided by Saputo. Categories Trusted Brands: Recipes and Tips. Time 35m. Yield 4
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For the mango salsa combine all ingredients in a bowl and mix well ready to serve. Once the chicken is cooked, allow it to rest for a few minutes then slice into 2cm strips and serve with the Mango Salsa and an ice cold glass of the Yalumba Block 2 Grenache Rosé.
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Combine 6 cups crushed pineapple, mango, cilantro,lime peel and Serrano chiles for salsa. Combine 3 cups crushed pineapple, onion, thyme, garlic salt, allspice, cinnamon, black pepper and cayenne. Rub mixture on chicken. Grill until chicken is no longer pink in center, turning halfway through cooking. Serve with Pineapple Mango Salsa.
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JERK CHICKEN PIZZA (W) MANGO SALSA JERK SEASONING | LESLEY ...
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From laptopsupermini.blogspot.com
PALEO JERK CHICKEN WITH MANGO PINEAPPLE SALSA RECIPE ...
Grill each chicken side approximately 6-8 min (or until internal meat thermometer reads 160-degrees) Baste chicken once or twice while grilling with the marinade you set aside Once the chicken is done, let it rest a little and serve …
From paleonewbie.com
From paleonewbie.com
JERK CHICKEN PIZZA WITH MANGO SALSA BEST DISHES - BEST ...
Jerk chicken teams up with ghost pepper cheese and barbecue sauce to present this Caribbean pizza most warmth and taste. Top it with mango salsa for a fab of entirety. Recipe through Chef Thomas Catherall, C.M.C. Ingredients : 14 oz boneless, skinless fowl breast; 1 tablespoon jerk seasoning; 1 tablespoon olive oil; ½ cup shiitake mushrooms ...
From accaglobals.blogspot.com
From accaglobals.blogspot.com
JERK CHICKEN PIZZA WITH MANGO SALSA THE BEST RECIPES ...
Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C. Ingredients : 14 ounces boneless, skinless chicken breast; 1 tablespoon jerk seasoning; 1 tablespoon olive oil; ½ cup shiitake ...
From anothersalad.blogspot.com
From anothersalad.blogspot.com
JERK CHICKEN PIZZA - BIGOVEN.COM
Jerk Chicken Pizza recipe: Try this Jerk Chicken Pizza recipe, or contribute your own. ... Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 2 ts Sugar; 4 oz Chicken breast, boneless/ 2 tb Red onion, diced; 1/2 …
From bigoven.com
From bigoven.com
JAMAICAN JERK CHICKEN WITH MANGO SALSA | JERK CHICKEN ...
May 23, 2013 - You guys, I’m playing at the biggest ice rink in the WORLD this weekend. In Minneapolis, playing hockey. To summarize, I have 1) always wanted to come to Minnesota and 2) always wanted to play…
From pinterest.co.uk
From pinterest.co.uk
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