Jerk Chicken With Mango Recipes

JERK CHICKEN WITH MANGO AVOCADO SALSA

Steps:

• In a small bowl, stir the jerk seasoning and olive oil together into a thin paste. Rub evenly over both sides of the chicken breasts.
• Grill or saute chicken for 4-6 minutes on each side, or just until it hits 165 degrees F and is no longer pink in the middle. Remove and set aside to rest briefly.
• While chicken cooks and rests, prep the salsa. Combine avocado, red pepper, jalapeno, mango, red onion, cilantro, salt, and lime juice in a medium bowl. Toss gently to mix.
• Serve individual chicken breasts with generous spoonfuls of salsa. Garnish with extra cilantro and lime wedges, if desired.

JERK CHICKEN AND MANGO TRAYBAKE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Score the chicken thighs almost through to the bone. Put in a large food bag with the jerk spice mix, a small handful of fresh thyme sprigs, 300g of mango pulp and olive oil. Seal the bag, then shake to coat the chicken.
• Peel and quarter the shallots and put in a large roasting tin. Add the chicken and marinade, mix well, then cook in the oven for 30 minutes.
• Remove from the oven and stir in the cooked basmati rice and tin of black beans. Return to the oven for 5 minutes until piping hot throughout. Drizzle with the remaining mango pulp, sprinkle with the spring onions and serve with the lime wedges for squeezing over.

JERK CHICKEN PIZZA WITH MANGO SALSA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
• To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
• To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.

JERK CHICKEN WITH MANGO QUINOA

Steps:

• Combine all ingredients in a pan and bring to a simmer. Cook 20 to 30 minutes, until the mango is broken down. Carefully blend hot mixture until smooth. Measure 1/3 cup for pesto. Reserve larger portion (approximately 2 cups) for quinoa.
• Heat butter and oil in a pan; add onion and garlic and sauté until onion is translucent. Add quinoa and cook for another 2 minutes, stirring constantly. Deglaze pan with white wine and allow to cook for 2 minutes to cook off alcohol. Add jerk seasoning, water and larger portion of mango puree. Reduce heat to low and cook 15 to 20 minutes, until quinoa is tender. Stir in crumbled goat cheese.
• Blend all ingredients until well combined but still has a grainy texture. Reserve.
• Combine all ingredients in a bowl and gently fold until well blended. Reserve.
• Mix the canola oil and jerk seasoning. Toss with chicken until the seasoning is evenly distributed. Place on a well-oiled grill and cook until the chicken reaches an internal temperature of 165˚F, 5 to 7 minutes on each side. Remove from grill and let rest 5 minutes.To plate, arrange 3 oz sliced chicken on plate with quinoa. Top with Mango Topper and garnish with Mango Pesto.

JERK CHICKEN & MANGO BOWL

Steps:

• The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.
• Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

TAXI STAND JERK CHICKEN WITH PINEAPPLE MANGO SALSA

Steps:

• In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
• Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
• Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
• Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
• Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
• Remove the chicken from the bag and move to the prepared grill rack over direct heat.
• Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
• Remove the chicken from the grill and let stand for 10 minutes, covered.
• Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
• Remove to a bowl, season with salt and pepper, and set aside.
• Serve each breast topped with a generous portion of salsa. Enjoy!

JERK CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Preheat grill to medium heat.
• Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
• Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
• Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
• *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

JERK CHICKEN AND MANGO LETTUCE CUPS

Steps:

• Combine basmati rice, chicken stock, coconut milk, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes.
• Meanwhile, cook ground chicken, red onion, and red bell pepper in 1 tablespoon canola oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger. Cook until fragrant, 1 minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

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.

JERK CHICKEN WITH MANGO CHUTNEY AND FRIED PLANTAINS

Steps:

• Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
• Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the 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.
• Preheat the oven to 400 degrees F.
• Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan.
• Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man!
• Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper.
• Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno 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.
• Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
• Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.

MANGO JERK WINGS

Steps:

• Add olive oil to pan then cook onion until tender.
• Next saute mango until tender.
• Add mango, lime or lemon juice and mango nectar or orange juice, brown sugar, honey and all spices to blender or food processor and grind until smooth. If it needs to thin a bit more, add a little bit more juice.
• Pour marinade into a large ziploc bag and submerge chicken in marinade. Seal and refrigerate for at least 4 hours and up to 8 hours.
• Preheat oven to 425 degrees and line a baking sheet with non stick foil or parchment paper.
• Remove chicken from marinade and season on both sides with remaining salt and pepper.
• Bake chicken on first side for 15 minutes then turn over. For more flavor, feel free to baste chicken with marinade during cooking. Cook for another 10-15 minutes or until chicken is completely done, marinade is sticky on chicken and it is browned.