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

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

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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