Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney
Photo by Stephen Sullivan

Ingredients

  • 1 tablespoon brown sugar
  • 1/8 teaspoon curry powder
  • 2 tablespoons vegetable oil
  • ½ cup cider vinegar
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • 7 Scotch bonnet chiles with seeds
  • + 19 more ingredients
    • 1/3 cup yellow deli mustard, such as French's
    • 1/3 cup freshly squeezed orange juice
    • 2 tablespoons fresh lime juice
    • 1/8 teaspoon ground cumin
    • 1/8 teaspoon ground coriander
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 6 tablespoons olive oil
    • 5 Scotch bonnet chiles with seeds
    • 1 tablespoon kosher salt
    • 2 tablespoons brown sugar
    • ¼ cup dried thyme
    • 1 tablespoon dry mustard
    • 1 large ripe but firm mango
    • ¼ teaspoon freshly ground black pepper
    • 1 small red onion
    • 2 scallions
    • 1 tablespoon freshly ground black pepper
    • 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

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. In medium sauté pan over moderate heat, heat oil unt...

View full recipe at Epicurious

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