Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

Ingredients for Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

• 6 tablespoons olive oil

• 5 Scotch bonnet chillies with seeds, chopped (wear gloves when handling chillies)

• 2 spring onions, green and white parts, chopped (about 3 tablespoons )

• 40g dried thyme

• 1 tablespoon dry mustard

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

• 2 tablespoons vegetable oil

• 1 small red onion, thinly sliced

• 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 240ml )

• 120ml cider vinegar

• 2 tablespoons (packed) brown sugar

• 1/8 teaspoons ground allspice

• 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 7 Scotch bonnet chillies with seeds, finely diced (wear gloves when handling chillies)

• 80ml yellow deli mustard, such as French's

• 80ml freshly squeezed orange juice (from about 1 orange)

• 2 tablespoons fresh lime juice (from about 1 lime)

• 1 tablespoon (packed) brown sugar

• 1/8 teaspoons curry powder

• 1/8 teaspoons ground cumin

• 1/8 teaspoons ground coriander

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

How to make Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

In blender or food processor, purée oil, chillies, spring onions, 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.

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.

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

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.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.