Jerked Chicken W/Mango-Cilantro Relish & Bbq Red Onions
Yield: 8 Servings
Ingredients
Mango-Cilantro Relish:
2 ripe mangoes; peeled & diced
1/3 red onino; finely sliced
2 tb cilantro; finely chopped
2 tb fresh lime juice
2 tb fresh orange juice
2 tb olive oil
kosher salt and freshly
-ground pepp
Jerk Marinade:
2 c vegetable oil
2 lg yellow onions; coarsely
-chopped
4 scallions; coarsely chopped
3 scotch bonnet peppers or
-habaneros; stemmed & seeded
3 tb ginger; peeled & grated
6 cloves garlic; coarsely
-chopped
2 tb fresh thyme; finely chopped
1/3 c red wine vinegar
3 tb light brown sugar
1/4 ts cinnamon
1/4 ts freshly ground nutmeg
pn ground cloves
2 ts ground allspice
2 tb fresh lime juice
Chicken:
8 chicken thighs
8 chicken legs
kosher salt and freshly
-ground pepp
For Red Onions:
16 sl red onion; 1/3" thick
Mesa Barbecue Sauce; or your
- favorite
kosher salt and freshly
-ground pepp
Instructions
For the relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be made 1 day ahead; refrigerate. Serve
at room temperature. Makes 4 cups.
For the marinade: Process all ingredients in a food processor until
smooth. May be refrigerated, covered, for 1 day. Makes about 3 cups.
For chicken: Pierce the chicken with a fork all over. Place it in a
large shallow pan or baking dish. Cover with the marinade and rub it in
well. Refrigerate, covered, for 24 or up to 48 hours, depending on how
intense you want the flavor to be.
Preheat a gas or charcoal grill to medium.
Remove the chicken from marinade, shaking off the excess (discard the
used marinade). Season with salt and pepper and grill the chicken until
golden brown and cooked through, 5-6 minutes per side.
For the red onions: Brush the onions on both sides with the sauce and
season with salt and pepper.
On the preheated gas or charcoal grill, cook slightly, just to obtain
grill marks, about 3 minutes per side.
Arrange the chicken and red onions on a large platter and serve the
Mango-Cilantro Relish alongside.
- - - - - - - - - - - - - - - - - -
Contributor: Boy Meets Grill by Bobby Flay & Joan Schwartz
Ingredients
Mango-Cilantro Relish:
2 ripe mangoes; peeled & diced
1/3 red onino; finely sliced
2 tb cilantro; finely chopped
2 tb fresh lime juice
2 tb fresh orange juice
2 tb olive oil
kosher salt and freshly
-ground pepp
Jerk Marinade:
2 c vegetable oil
2 lg yellow onions; coarsely
-chopped
4 scallions; coarsely chopped
3 scotch bonnet peppers or
-habaneros; stemmed & seeded
3 tb ginger; peeled & grated
6 cloves garlic; coarsely
-chopped
2 tb fresh thyme; finely chopped
1/3 c red wine vinegar
3 tb light brown sugar
1/4 ts cinnamon
1/4 ts freshly ground nutmeg
pn ground cloves
2 ts ground allspice
2 tb fresh lime juice
Chicken:
8 chicken thighs
8 chicken legs
kosher salt and freshly
-ground pepp
For Red Onions:
16 sl red onion; 1/3" thick
Mesa Barbecue Sauce; or your
- favorite
kosher salt and freshly
-ground pepp
Instructions
For the relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be made 1 day ahead; refrigerate. Serve
at room temperature. Makes 4 cups.
For the marinade: Process all ingredients in a food processor until
smooth. May be refrigerated, covered, for 1 day. Makes about 3 cups.
For chicken: Pierce the chicken with a fork all over. Place it in a
large shallow pan or baking dish. Cover with the marinade and rub it in
well. Refrigerate, covered, for 24 or up to 48 hours, depending on how
intense you want the flavor to be.
Preheat a gas or charcoal grill to medium.
Remove the chicken from marinade, shaking off the excess (discard the
used marinade). Season with salt and pepper and grill the chicken until
golden brown and cooked through, 5-6 minutes per side.
For the red onions: Brush the onions on both sides with the sauce and
season with salt and pepper.
On the preheated gas or charcoal grill, cook slightly, just to obtain
grill marks, about 3 minutes per side.
Arrange the chicken and red onions on a large platter and serve the
Mango-Cilantro Relish alongside.
- - - - - - - - - - - - - - - - - -
Contributor: Boy Meets Grill by Bobby Flay & Joan Schwartz
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