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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network