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