Jerk Chicken with Habanero-Mint Glaze and Mango Relish

Name: Jerk Chicken with Habanero-Mint Glaze and Mango Relish
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Central American, Caribbean
Ingredients: 907 grams bone-in, skin-on chicken breasts each); 6 servings Canola oil; 59 milliliters coarsely chopped cilantro leaves; 118 milliliters packed fresh mint leaves, coarsely chopped; 1 Tbsp garlic powder; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 Tbsps ground coriander; 2 Tbsps ground ginger; 1 habanero chile; 1 Tbsp honey (depending on the sweetness of the mango); 1 Tbsp kosher salt; 6 servings Kosher salt; 2 Tbsps light brown sugar; 59 milliliters fresh lime juice; 1 Tbsp habanero powder; 1 large mango, peeled, pitted and finely diced; 59 milliliters olive oil; 1 Tbsp onion powder; 2 teaspoons coarse black pepper; 1 smalls red onion, finely diced; 473 milliliters red wine vinegar; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 1 jalapeno or serrano chile, stemmed, seeded and finely diced; 710 milliliters sugar; 2 teaspoons dry thyme; 473 milliliters white wine vinegar

Jerk Chicken with Habanero-Mint Glaze and Mango Relish requires about 2 hours and 40 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 904 calories, 27g of protein, and 35g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a main course. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up habanero chile, kosher salt, sugar, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat grill to medium.

Equipment you will use

Grill

Combine all spice ingredients in a medium bowl.

Ingredients you will need

Allspice

Equipment you will use

Bowl

Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning.

Ingredients you will need

Jerk Seasoning

Whole Chicken

Salt

Cooking Oil

Dry Seasoning Rub

Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes.

Ingredients you will need

Habanero Chili

Whole Chicken

Glaze

Mint

Dry Seasoning Rub

Equipment you will use

Grill

Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes.

Ingredients you will need

Glaze

Equipment you will use

Grill

Serve with Mango Relish on the side.

Ingredients you will need

Relish

Mango

Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat.

Ingredients you will need

Habanero Chili

Equipment you will use

Sauce Pan

Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature.

Ingredients you will need

Glaze

Sugar

Mint

Salt

Equipment you will use

Blender

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Equipment you will use

Food Processor

Blender

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Combine all ingredients in a large bowl and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.