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

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

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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