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

  1. 1
    Combine 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.
  2. 2
    Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well.
  3. 3
    Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
  4. 4
    Oil and preheat a grill pan over medium heat.
  5. 5
    Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side.
  6. 6
    Serve with the Mango Chutney and cilantro.
  7. 7
    Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl.
  8. 8
    Cover and refrigerate for at least 30 minutes or up to overnight.
  9. 9
    Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer.
  10. 10
    Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.

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