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

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Ingredients

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.