Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (main course) servings
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons olive oil
- 1/2 cup cider vinegar
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cumin
- 1 tablespoon dry mustard
- 1/8 teaspoon curry powder
- 1/8 teaspoon ground coriander
- 1/4 cup dried thyme
- 1 small red onion, thinly sliced
- 2 tablespoons (packed) brown sugar
- Carbohydrate 30 g(10%)
- Cholesterol 223 mg(74%)
- Fat 52 g(80%)
- Fiber 5 g(18%)
- Protein 76 g(152%)
- Saturated Fat 12 g(58%)
- Sodium 1375 mg(57%)
- Calories 897
Preparation 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. Make chutney: In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. 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. Transfer chutney to serving dish and cool to room temperature, stirring occasionally. Make Scotch bonnet sauce: In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside. Cook 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. Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
Preparation 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. Make chutney: In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. 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. Transfer chutney to serving dish and cool to room temperature, stirring occasionally. Make Scotch bonnet sauce: In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside. Cook 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. Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
