JERK CHICKEN WITH MANGO CHUTNEY AND FRIED PLANTAINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h10m
Yield 4 sandwiches
Number Of Ingredients 33
Steps:
- Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
- Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
- Preheat the oven to 400 degrees F.
- Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan.
- Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man!
- Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper.
- Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
- Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.
- Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
- Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.
JERK CHICKEN WITH MANGO QUINOA
Steps:
- Combine all ingredients in a pan and bring to a simmer. Cook 20 to 30 minutes, until the mango is broken down. Carefully blend hot mixture until smooth. Measure 1/3 cup for pesto. Reserve larger portion (approximately 2 cups) for quinoa.
- Heat butter and oil in a pan; add onion and garlic and sauté until onion is translucent. Add quinoa and cook for another 2 minutes, stirring constantly. Deglaze pan with white wine and allow to cook for 2 minutes to cook off alcohol. Add jerk seasoning, water and larger portion of mango puree. Reduce heat to low and cook 15 to 20 minutes, until quinoa is tender. Stir in crumbled goat cheese.
- Blend all ingredients until well combined but still has a grainy texture. Reserve.
- Combine all ingredients in a bowl and gently fold until well blended. Reserve.
- Mix the canola oil and jerk seasoning. Toss with chicken until the seasoning is evenly distributed. Place on a well-oiled grill and cook until the chicken reaches an internal temperature of 165˚F, 5 to 7 minutes on each side. Remove from grill and let rest 5 minutes.To plate, arrange 3 oz sliced chicken on plate with quinoa. Top with Mango Topper and garnish with Mango Pesto.
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.
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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- 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.
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- 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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- Set small saucepan over medium heat. Add quinoa and cook, stirring frequently, until dry and fragrant, about 5 minutes. Stir in water and 1/4 teaspoon salt; bring to boil over high heat. Reduce heat to low and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa with fork. Transfer to large bowl and let cool slightly.
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- Set small saucepan over medium heat. Add quinoa and cook, stirring frequently, until dry and fragrant, about 5 minutes. Stir in water and 1/4 tsp salt; bring to boil over high heat. Reduce heat to low and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff quinoa with fork. Transfer to large bowl and let cool slightly.
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- Add mango, bell pepper, mint, cilantro, and scallions to quinoa in bowl; pour dressing over and toss to coat. Divide chicken and quinoa evenly among 4 plates. Serve with lime wedges.
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