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 teaspoon freshly ground black pepper
  • ¼ cup dried thyme
  • 2 tablespoons fresh lime juice
  • 7 Scotch bonnet chiles with seeds
  • 1 large ripe but firm mango
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cumin
  • + 19 more ingredients
    • 2 tablespoons vegetable oil
    • 1 small red onion
    • 2 scallions
    • 2 tablespoons brown sugar
    • 1 tablespoon kosher salt
    • 1/3 cup yellow deli mustard, such as French's
    • ¼ teaspoon kosher salt
    • 6 tablespoons olive oil
    • 1 tablespoon freshly ground black pepper
    • 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
    • ½ teaspoon kosher salt
    • 1/8 teaspoon ground coriander
    • ½ cup cider vinegar
    • 5 Scotch bonnet chiles with seeds
    • 1 tablespoon dry mustard
    • 1/3 cup freshly squeezed orange juice

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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