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Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney Recipe

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney Recipe

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Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

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Ingredients

Count

Nutrition

1209

Calories

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Ingredients:

Serving

6 tbsp olive oil
5 scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tbsp)
1/4 cup dried thyme
1 tbsp dry mustard
1 tbsp kosher salt
1 tbsp freshly ground black pepper
12 boneless, skin-on chicken breasts
2 tbsp 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 tbsp (packed) brown sugar
1/8 tsp ground allspice
1/4 tsp kosher salt
1/4 tsp 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 tbsp fresh lime juice (from about 1 lime)
1 tbsp (packed) brown sugar
1/8 tsp curry powder
1/8 tsp ground cumin
1/8 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:

In blender or food processor, purée 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.
Make chutney: In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, 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.
Make Scotch bonnet sauce: In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
Cook chicken 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1208.6 Kcal (5060 kJ)
Calories from fat	715.07 Kcal
		% Daily Value*
Total Fat	79.45g	122%
Cholesterol	350.24mg	117%
Sodium	2959.66mg	123%
Potassium	1199.37mg	26%
Total Carbs	38.28g	13%
Sugars	1.8g	7%
Dietary Fiber	6.36g	25%
Protein	89.23g	178%
Vitamin C	10.8mg	18%
Iron	6.5mg	36%
Calcium	307.5mg	31%

Amount Per 100 g
Calories	246.65 Kcal (1033 kJ)
Calories from fat	145.93 Kcal
		% Daily Value*
Total Fat	16.21g	122%
Cholesterol	71.48mg	117%
Sodium	603.99mg	123%
Potassium	244.76mg	26%
Total Carbs	7.81g	13%
Sugars	0.37g	7%
Dietary Fiber	1.3g	25%
Protein	18.21g	178%
Vitamin C	2.2mg	18%
Iron	1.3mg	36%
Calcium	62.8mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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