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

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

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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