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

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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