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
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dry mustard
  • 7 Scotch bonnet chiles with seeds
  • 1 large ripe but firm mango
  • + 19 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1/8 teaspoon ground cumin
    • 1/3 cup freshly squeezed orange juice
    • 1/8 teaspoon ground coriander
    • 2 tablespoons vegetable oil
    • ½ cup cider vinegar
    • 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)
    • 5 Scotch bonnet chiles with seeds
    • 1/8 teaspoon curry powder
    • 1/8 teaspoon ground allspice

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