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Jerk Chicken w/ Mango-Cilantro Relish (Adapted)
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    Jerk Chicken w/ Mango-Cilantro Relish (Adapted)

    Mango-Cilantro Relish:
  • 2 ripe mangoes -- peeled & diced
  • 1/3 red onion -- finely sliced
  • 2 tbsp cilantro -- finely chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 2 tbsp olive oil
  • kosher salt and freshly ground pepper
    Marinade:
  • 1 cup bottled Jerk Sauce Click here for Recipes
  • splash red wine vinegar
  • 1 tbsp fresh lime juice
  • 1 2 inch piece fresh ginger -- coarsely chopped
  • 2 scallions -- coarsely chopped
  • 3 hot peppers (whatever you have on hand) -- coarsely chopped
    Chicken:
  • 6 pc chicken thighs (with or without skin)
  • jerk seasoning mix -- dry mix
  • For 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 up to 1 day, serve at room temperature. Makes 4 cups.

    To make marinade: In food processor, place all ingredients and process until smooth.

    To marinate chicken: Pierce chicken all over with a fork. Place in a large shallow dish or baking pan. Cover with marinade and marinade 24-48 hours depending on how flavorful and hot you want the chicken to be. Refrigerate during marination.

    To cook, preheat GF Grill. When hot, let excess marinade drip off chicken. Place on GF Grill. Cook 6 minutes on each side, or it might need more. When you think it is done, take it off the grill and let it sit for a moment or two then cut into it. If it bleeds a bit, return to the grill for 1-2 minutes. If clear juices run, take off and leave off.

    To serve: Place chicken on plate, surrounded by the relish. If you like, serve with white rice or a rice pilaf and something to tame the fire of the hot peppers like sour cream or plain yogurt. Also maybe some Jamaican beer.

    From: Boy Meets Grill by Bobby Flay & Joan Schwartz
    Posted By: Chile Head Mailing List
    Post Date:  

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