Jerked chicken with mango-cilantro relish and bbq red onions
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe mangoes; peeled & diced | |
| ½ | Red onion; finely sliced | |
| 2 | tablespoons | Cilantro; finely diced |
| 2 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Fresh orange juice |
| 2 | tablespoons | Olive oil |
| Kosher salt and freshly ground pepper | ||
| 2 | cups | Vegetable oil |
| 2 | larges | Yellow onions; coarsely chopped |
| 4 | Scallions; coarsely chopped | |
| 3 | Habanero peppers or jalapeno peppers; stemmed & seeded | |
| 3 | tablespoons | Fresh gingerroot; peeled & grated |
| 6 | Cloves garlic; coarsely chopped | |
| 2 | tablespoons | Fresh thyme; finely chopped |
| ½ | cup | Red wine vinegar |
| 3 | tablespoons | Light brown sugar |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground nutmeg; freshly ground |
| 1 | pinch | Ground cloves |
| 2 | teaspoons | Ground allspice |
| 2 | tablespoons | Fresh lime juice |
| 8 | Chicken thighs; boned & skinned | |
| Kosher salt and freshly ground pepper | ||
| 16 | slices | Red onion; 1/2\" thick slices, don't let the slices separate into rings! |
| Mesa Barbecue Sauce; or your favorite | ||
| Kosher salt and freshly ground pepper | ||
Directions
MANGO-CILANTRO RELISH
JERK MARINADE
CHICKEN
RED ONIONS
FIRST THING I DID WAS HALVE THE RECIPE!! For the relish: Combine the mangoes, onion, cilantro, citrus juices, and olive oil in a medium bowl and season with salt and pepper. Let sit 30 minutes at room temperature. May be refrigerated 1 day; serve at room temperature. Makes 4 cups.
For marinade: Process all ingredients in a food processor until smooth. May be refrigerated, covered, for 1 day. Makes about 3 cups.
For chicken: Pierce the chicken with a fork all over. Place it in a large shallow pan or baking dish. Cover with the marinade and rub it in well.
Refrigerate, covered, for 24 or up to 48 hours, depending on how intense you want the flavor to be.
Preheat the George Foreman Grill (or a gas or charcoal grill to medium).
For George Foreman Grill: Remove the chicken from the marinade, shaking off excess (discard the marinade). Season with salt and pepper and grill the chicken until golden brown and cooked through, about 4 minutes. If you want the great grill marks, flip the chicken over but turn it at the same time so the lines criss-cross. I usually do this about 2 minutes in. I also do it because I feel the bottom grid makes better marks than the top one. You don't have to turn the chicken over since the grill cooks both top and bottom at the same time. Just my preferance.
For charcoal or gas grill: Remove the chicken from the marinade, shaking off excess (discard the marinade). Season with salt and pepper and grill the chicken until golden brown and cooked through, 5-6 minutes on each side.
For the red onions: Brush the onions on both sides with the sauce and season with salt and pepper.
On a preheated grill (or GF Grill), cook slightly, just to obtain grill marks, about 3 minutes on each side (For GF Grill, brush the onions with olive oil, sprinkle with salt and pepper and grill for 3-4 minutes until soft. Then brush with some sauce, grill for 1 more minute so the sauce doesn't stick to the grill and caramelize).
Arrange the chicken and red onions on a big platter and serve the Mango-Cilantro Relish alongside.
Recipe by: Adapted from Boy Meets Grill by Bobby Flay Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jun 13, 1999, converted by MM_Buster v2.0l.