Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

Name: Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 1 Tbsp freshly ground black pepper; 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone); 1 Tbsp (packed) brown sugar; 2 Tbsps (packed) brown sugar; 118 milliliters cider vinegar; 0 teaspoons curry powder; 59 milliliters dried thyme; 1 Tbsp dry mustard; 0 teaspoons ground allspice; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 Tbsp kosher salt; 2 Tbsps fresh lime juice (from about 1 lime); 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup); 79 milliliters yellow deli mustard, such as Frenchs; 6 Tbsps olive oil; 79 milliliters freshly squeezed orange juice (from about 1 orange); 1 small red onion, thinly sliced; 3 Tbsps scallions, green and white parts, chopped (about; 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles); 7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles); 2 Tbsps vegetable oil

The recipe Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney is ready in approximately 45 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Central American food. One portion of this dish contains about 77g of protein, 53g of fat, and If you have curry powder, ground cumin, kosher salt, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

In blender or food processor, pure 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.

Ingredients you will need

Mustard Powder

Green Onions

Whole Chicken

Chili Pepper

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Glass Baking Pan

Food Processor

Blender

In medium saut pan over moderate heat, heat oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and saut, stirring occasionally, until translucent, 7 to 9 minutes.

Ingredients you will need

Onion

Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper.

Ingredients you will need

Salt And Pepper

Brown Sugar

Allspice

Vinegar

Mango

Sugar

Transfer chutney to serving dish and cool to room temperature, stirring occasionally.

Ingredients you will need

Chutney

In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.

Equipment you will use

Bowl

Cook chicken

Ingredients you will need

Whole Chicken

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Equipment you will use

Grill