Best Grilled Jerk Chicken With Papaya Salsa Recipes

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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.

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA



Caribbean Jerk Chicken With Fresh Fruit Salsa image

Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.

Provided by Rita1652

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs chicken breasts
1 teaspoon olive oil
1 lime, juice and zest of
2 1/2 ounces minced red onions
2 -3 garlic cloves
1 tablespoon grated gingerroot
1/3 cup minced fresh parsley or 1/3 cup minced fresh cilantro
1/2 tablespoon fresh thyme leave
1/2 teaspoon grated nutmeg
1/4 teaspoon hot red pepper flakes
1/4 teaspoon scotch bonnet pepper, minced (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 lb diced fresh papaya (two cups)
1 mango, peeled cored and diced
1/2 cup diced red pepper

Steps:

  • Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
  • Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
  • Add the rest of the spice mixture to the salsa ingredients. Chill.
  • Heat grill to medium high.
  • Rub the chicken with the oil.
  • Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
  • Plate chicken and top generously with salsa.
  • Serve with rice or on a bed of salad greens.

Nutrition Facts : Calories 501.8, Fat 22.7, SaturatedFat 6.4, Cholesterol 145.3, Sodium 297.7, Carbohydrate 25.3, Fiber 4.1, Sugar 16.3, Protein 49

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