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

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

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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