Jerk Chicken
23 ingredients
10 steps
Ingredients
- 1/4 cup dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fresh thyme leaves
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 6 scallions, roughly chopped
- 3 cloves garlic
- 1 habanero or scotch bonnet chile, seeded
- Kosher salt
- Vegetable oil, for drizzling and oiling the pan
- 8 pieces mixed chicken thighs and breasts, boneless and skin on
- Mango Chutney, recipe follows
- Fresh cilantro leaves, for serving
- 1/3 cup dark raisins
- 1/3 cup dark brown sugar
- 2 tablespoons grated ginger
- 2 cloves garlic, grated
- 2 mangos, cut into small dice
- 1 jalapeno, minced
- Kosher salt
- 1/3 cup white wine vinegar
- 1 teaspoon turmeric
Directions
-
1Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
-
2Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well.
-
3Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
-
4Oil and preheat a grill pan over medium heat.
-
5Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side.
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6Serve with the Mango Chutney and cilantro.
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7Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl.
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8Cover and refrigerate for at least 30 minutes or up to overnight.
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9Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer.
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10Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.
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