Mango Barbecued Jerk Chicken Thighs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI like my food bursting with flavor, so I love to experiment with all different ethnic recipes. Sweet, tangy barbecue sauce goes well with the heat of the jerk-seasoned marinade in this recipe. Ease of prep plus an appealing presentation make it great for entertaining. And friends always come back for seconds!â âKaren Cambiotti, Stroudsburg, Pennsylvania Ingredients:
2 tablespoons orange juice |
1-1/2 teaspoons lime juice |
1-1/2 teaspoons olive oil |
1 tablespoon caribbean jerk seasoning |
1 garlic clove, minced |
4 boneless skinless chicken thighs (about 1 pound) |
barbecue sauce: |
3 tablespoons mango chutney |
1-1/2 teaspoons lime juice |
1-1/2 teaspoons honey |
1 teaspoon dijon mustard |
1/4 teaspoon chinese five-spice powder |
1/4 teaspoon minced fresh gingerroot |
1 tablespoon minced fresh cilantro |
1-1/2 teaspoons sesame seeds, toasted |
1 teaspoon grated orange peel |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange peel; set aside.
3. Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce. Yield: 4 servings.
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