Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

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

• 6 cucharadas de aceite de oliva

• 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 cucharada de mostaza seca

• 1 cucharada de sal kosher

• 1 cucharada de pimienta negra recién molida

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

• 2 cucharadas de aceite vegetal

• 1 cebolla roja pequeña, finamente rebanada

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

• 120ml de vinagre de sidra

• 2 tablespoons (packed) brown sugar

• 1/8 cucharaditas de pimienta de Jamaica molida

• 1/4 cucharaditas de sal kosher

• 1/4 cucharaditas de pimienta negra recién molida

• 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 cucharaditas de cilantro molido

• 1/2 cucharadita de sal kosher

• 1/2 cucharaditas de pimienta negra recién molida

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

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.