Jerk Chicken (Bbq'd) With Mango Salsa |
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Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 4 |
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This is so good! This recipe was originally from a Canadian Living magazine several years back. It has become a family favourite at the cottage and is great for company because it is made ahead of time. All you need to do is throw the chicken on the Q when the company arrives. Always gets rave reviews. Prep time includes marinating time. Ingredients:
6 green onions, chopped |
2 garlic cloves |
1/2 small hot red pepper, seeded |
3 tablespoons orange juice |
3 tablespoons soy sauce |
1 tablespoon vegetable oil |
1 tablespoon cider vinegar |
1/2 teaspoon thyme |
1/2 teaspoon allspice |
1/4 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon curry powder |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 lbs skinless chicken pieces |
2 cups diced tomatoes |
1 sweet red pepper, roasted, seeded and drained |
1 small mango, peeled and diced |
4 green onions, chopped |
3 tablespoons lime juice |
1 tablespoon fresh coriander (cilantro) |
1 tablespoon cider vinegar |
1 teaspoon honey |
Directions:
1. In food processor, puree together marinade ingredients.
2. Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well.
3. Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
4. Reserving marinade, place chicken meaty side down on greased grill over medium heat.
5. Close lid and cook for 30 minutes, turning occasionally and basting with marinade.
6. Chicken is done when juices run clear when chicken is pierced.
7. Salsa: In bowl, stir together all salsa ingredients.
8. Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavours to blend.
9. Let stand for 30 minutes before serving.
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