Mango Barbecued Jerk Chicken Thighs Food

JERK CHICKEN THIGHS WITH MANGO SALSA

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.

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.

MANGO BARBECUED JERK CHICKEN THIGHS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside., Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.

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

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.

MANGO BARBECUE CHICKEN

Steps:

• Heat grill to medium-high heat.
• Process first 4 ingredients in food processor until blended. Reserve half the barbecue sauce mixture.
• Sprinkle chicken with pepper. Grill 5 to 7 min. on each side or until done (165ºF), turning occasionally and brushing with remaining barbecue sauce mixture for the last few minutes.
• Serve with reserved barbecue sauce mixture.

GRILLED JERK CHICKEN THIGHS

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).

DELICIOUS OVEN-BARBECUED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• In a large nonstick skillet, melt butter over medium heat being careful not to burn.
• Add the chicken and lightly brown.
• Remove chicken and place in a 9x13-inch baking dish.
• Add onion (if using fresh garlic in place of garlic powder, also add) to the skillet and saute lightly for about 2-3 minutes.
• Meanwhile, in a medium bowl, combine the remaining ingredients and mix well.
• Pour the mixture into the skillet and stir to combine.
• Simmer the sauce for about 15 minutes to allow the flavors to blend nicely.
• Pour sauce over the chicken, then flip pieces so that both sides of the chicken are coated with the sauce.
• Bake the chicken uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.

MANGO BARBECUED CHICKEN

Steps:

• Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and blend until smooth.
• Brush chicken with sauce and grill over medium high heat until chicken is fully cooked; basting with sauce as chicken cooks.
• Alternately, cover chicken with sauce and bake in 350 oven for 30 minutes or crockpot on low for 6-8 hours.