Grilled jerk chicken with mango cilantro salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 1 | Onion, coarsely chopped | |
| 2 | Scallion, coarsely chopped | |
| 1 | large | Scotch bonnet pepper, stem |
| And seeds removed | ||
| 1 | tablespoon | Fresh ginger, grated |
| 3 | Cloves garlic, coarsely | |
| Chopped | ||
| 1 | tablespoon | Finely chopped fresh thyme |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Light brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Freshly ground nutmeg |
| pinch | Ground cloves | |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Fresh lime juice |
| 4 | Chicken thighs, skin on, | |
| Bone in | ||
| 4 | Drumsticks, skin on | |
Directions
To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill.
Grill chicken on each side for 5 to 6 minutes or until cooked through.
Yield: 4 servings
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