Grilled Jerk Chicken With Scotch Bonnet Sauce And Mango Chutney Recipes

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GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE



Grilled Jerk-Spiced Chicken Wings with Mango Sauce image

At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons paprika
1 teaspoon cayenne
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 tablespoon garlic powder
1/4 teaspoon ground cloves
1 teaspoon minced ginger
2 cloves garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken wings, separated at the joint
1/3 cup orange juice
1/2 cup mango jam
1 tablespoon honey
1/4 cup cilantro leaves, plus more for garnish
1 tablespoon finely grated orange zest
2 scallions, chopped
1 Scotch bonnet pepper, chopped (see Cook's Note)

Steps:

  • Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
  • For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
  • Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
  • For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
  • Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
  • Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.

JERK CHICKEN



Jerk Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 24

1/4 cup dark brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
6 scallions, roughly chopped
3 cloves garlic
1 habanero or scotch bonnet chile, seeded
Kosher salt
Vegetable oil, for drizzling and oiling the pan
8 pieces mixed chicken thighs and breasts, boneless and skin on
8 pieces mixed chicken thighs and breasts, boneless and skin on
Mango Chutney, recipe follows
Fresh cilantro leaves, for serving
1/3 cup dark raisins
1/3 cup dark brown sugar
2 tablespoons grated ginger
2 cloves garlic, grated
2 mangos, cut into small dice
1 jalapeno, minced
Kosher salt
1/3 cup white wine vinegar
1 teaspoon turmeric

Steps:

  • Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
  • Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
  • Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro.
  • Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.

GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY



Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney image

Provided by Chris Schlesinger

Categories     Food Processor     Chicken     Fruit     Herb     Mustard     Onion     Pepper     Freeze/Chill     Marinate     Sauté     Backyard BBQ     Tailgating

Yield Makes 6 (main course) servings

Number Of Ingredients 29

For chicken
6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup 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)
For chutney
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 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For Scotch bonnet sauce:
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
1/3 cup yellow deli mustard, such as French's
1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In blender or food processor, purée oil, chiles, scallions, 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.
  • Make chutney:
  • 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.
  • Make Scotch bonnet sauce:
  • In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
  • Cook chicken
  • 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.

CAYMANIAN-STYLE JERK CHICKEN



Caymanian-Style Jerk Chicken image

Jerk is a style of cooking originally from Jamaica, but it is popular all over the Caribbean. Jerk seasoning, or Jamaican jerk season, is a dry or wet seasoning, typically a blend of chile peppers, garlic, onions, spices (allspice, cinnamon, cloves, ginger and pepper) and herbs, like thyme. Traditionally, jerk meat is marinated in spices and slow-cooked on green pimiento wood over hot coals. My version is inspired by a family trip to Grand Cayman Island, where I was able to learn from one of the masters, Chef Luigi Moacsin. It takes inspiration from the original, but can be made on a standard outdoor grill or a grill pan indoors.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h35m

Yield 4 servings

Number Of Ingredients 19

10 seasoning peppers or mini multicolored bell peppers
2 to 3 Scotch bonnet peppers (or up to 6, depending on how spicy you like it)
8 cloves garlic
2 bunches scallions, chopped
1/2 cup ground allspice
1/2 cup firmly packed dark brown sugar
2 tablespoons fresh thyme leaves
1 tablespoon whole allspice berries
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup orange or pineapple juice (fresh is great, but bottled is fine)
2 tablespoons olive oil
2 tablespoons soy sauce, or more as needed
1 teaspoon freshly ground black pepper
Kosher salt
One 5- to 6-pound chicken, cut into quarters (leg/thigh and breast/wing)
Vegetable oil, for greasing
Sliced hard dough bread or white bread, to serve
Ketchup, to serve

Steps:

  • In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
  • Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
  • Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
  • Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
  • Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
  • Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA



Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

1/2 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
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

Steps:

  • 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.
  • For the mango cilantro relish:
  • Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA



Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories     main-dish

Time P1DT1h10m

Yield 8 servings

Number Of Ingredients 28

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper

Steps:

  • Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce 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.
  • Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

GRILLED JERK CHICKEN



Grilled Jerk Chicken image

How to Make Grilled Jerk Chicken

Yield Makes 8 servings

Number Of Ingredients 19

For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa

Steps:

  • Make marinade:
  • Blend all marinade ingredients in a blender until smooth.
  • Marinate and grill chicken:
  • Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
  • Let chicken stand at room temperature 1 hour before cooking.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
  • To cook chicken using a gas grill:
  • Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
  • Serve chicken with salsa.

LISA'S JERK CHICKEN



Lisa's Jerk Chicken image

Got this on trip to Jamaica, it's the best jerk chicken I've eaten.

Provided by lisa

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h55m

Yield 8

Number Of Ingredients 17

1 cup orange juice
1 cup white vinegar
½ cup olive oil
½ cup soy sauce
1 lime, juiced
3 onions, chopped
6 Scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

Steps:

  • Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  • Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  • Preheat grill for medium-low heat and lightly oil the grate.
  • Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g

JERK CHICKEN



Jerk Chicken image

Categories     Chicken     Pepper     Marinate     Spice     Grill/Barbecue     Gourmet

Yield Serves 10 as part of a buffet

Number Of Ingredients 15

For the marinade
2 cups finely chopped scallion
2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
vegetable oil for brushing the grill

Steps:

  • Make the marinade:
  • In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
  • Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
  • On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

GRILLED JERK CHICKEN WITH MANGO SALSA



Grilled Jerk Chicken With Mango Salsa image

If you don't like Jerk chicken or spicy dishes, this chicken recipe might not be for you. But if you do like spicy, this is for you. We used three jalapenos in the mango salsa and found it quite spicy (and we like spice). Adjust the jalapenos to suit your heat tolerance. The marinade has all the classic flavors of jerk chicken...

Provided by Angela Gray

Categories     Chicken

Time 1h50m

Number Of Ingredients 28

1 Tbsp ground allspice
1 Tbsp dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp fresh garlic, pressed
1 Tbsp sugar
1/4 c olive oil, extra virgin
1/4 c soy sauce, light
3/4 c white vinegar
1/2 c orange juice, fresh
1 lime, juiced
1 Scotch Bonnet or jalapeno pepper, finely chopped *see note
3 green onions
1 c onion, finely chopped
4-6 chicken breast, split and pounded *see note
MANGO SALSA
2 ripe mangoes
1 medium onions, vidalia, peeled and chopped
3 fresh tomatillos, chopped
3 large ripe tomatoes, chopped
1 large green pepper, chopped
3-6 fresh jalapenos, chopped *see note
1 bunch fresh cilantro, finely chopped
sea salt, to taste
2 limes, juiced

Steps:

  • 1. In a large bowl, add chopped onions, green onions, garlic, and Scotch Bonnet.
  • 2. Toss the seasoning with the chopped vegetables.
  • 3. In a small bowl, whisk together the olive oil, soy sauce, vinegar, orange juice, and lime juice.
  • 4. Slowly add the wet ingredients to the vegetables and spices. Stir until combined well.
  • 5. Reserve 1 cup of the marinade for basting during grilling.
  • 6. Add chicken to marinade and cover for at least an hour. For best results, marinate overnight or for 8 hours.
  • 7. MANGO SALSA DIRECTIONS: In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos.
  • 8. Process until almost finely grated stage. Scrape out into a quart-size bowl or bigger.
  • 9. Next, add the chopped tomatoes and chopped green pepper to the food processor. Process until chunky. Add these to the quart bowl.
  • 10. Next, add the mango to the food processor and process until very chunky. Add to the rest of the ingredients in bowl.
  • 11. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl. Then add the fresh lime juice and sea salt.
  • 12. Mix well. Cover and place in the refrigerator until ready to serve.
  • 13. Pre-heat your grill and remove chicken from marinade. Grill 8-10 minutes on each side or until the chicken is no longer pink.
  • 14. Baste chicken while grilling with reserved marinade. Grilling time will depend on the thickness of the chicken.
  • 15. Serve with Mango Salsa, black beans and rice, and grilled sweet potato halve.
  • 16. *You may use this salsa alone as an appetizer with tortilla chips. This is our friends' favorite salsa and is highly requested!
  • 17. *NOTE* *WARNING* Scotch Bonnet Peppers (habanero) and jalapeno peppers must be handled properly or they can cause burning and irritation to skin and eyes. If you cannot handle very, very hot and spicy food then skip the scotch bonnets and use the jalapeno. You must wear gloves when chopping the peppers, the peppers have oil's that will stay on your skin and most likely will get in your eyes, not to mention burn your skin! You may even need to wear a mask because of the fumes from the peppers.
  • 18. NOTE *Depending on the size and thickness of your chicken breast you may need to split the boneless breast and then pound them down to around an inch in thickness.

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