Grilled Jerk Chicken With Scotch Bonnet Sauce And M

Name: Grilled Jerk Chicken With Scotch Bonnet Sauce And Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles); 2 scallions, green and white parts, chopped (about 3 tablespoons); 1/4 cup dried thyme; 1 tablespoon dry mustard; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone); 2 tablespoons vegetable oil; 1 small red onion, thinly sliced; 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup); 1/2 cup cider vinegar; 2 tablespoons (packed) brown sugar; 1/8 teaspoon ground allspice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles); 1/3 cup yellow deli mustard, such as French's; 1/3 cup freshly squeezed orange juice (from about 1 orange); 2 tablespoons fresh lime juice (from about 1 lime); 1 tablespoon (packed) brown sugar; 1/8 teaspoon curry powder; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup dried thyme
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
1/3 cup yellow deli mustard, such as French's
1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1
In blender or food processor, puree oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
2
In medium saute pan over moderate heat, heat oil until hot but not smoking. Add onion and saute, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
3
In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
4
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
5
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 tablespoons olive oil, 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles), 2 scallions, green and white parts, chopped (about 3 tablespoons), 1/4 cup dried thyme, and more.

Yes, Grilled Jerk Chicken With Scotch Bonnet Sauce And Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Jerk Chicken With Scotch Bonnet Sauce And Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions