JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY

Jerk Chicken Thighs with Tropical Chutney image

Provided by Trisha Yearwood

Time 1h15m

Yield 6 servings

Number Of Ingredients 27

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2 tablespoons ground allspice
2 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
4 tablespoons olive oil
3 pounds boneless, skinless chicken thighs (8 to 10 thighs)
1/4 cup red wine vinegar
1/4 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup medium-diced mango
1 cup medium-diced papaya
1 cup medium-diced pineapple
2 cloves garlic, chopped
1 jalapeno, small-diced
1 teaspoon chopped fresh ginger
Kosher salt and freshly ground black pepper

Steps:

For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
Serve the chutney with the jerk chicken.