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

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