Grilled Jerk Chicken With Mango Cilantro Salsa

Course : Grilling
Serves: 4
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1 jar mango-cilantro relish -- see * note
4 pieces chicken drumsticks -- skin on
4 pieces chicken thighs -- skin on, bone in
1 teaspoon fresh lime juice
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1 teaspoon ground allspice
1 dash ground cloves
1/4 teaspoon freshly-ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon light brown sugar
2 tablespoons red wine vinegar
1 tablespoon finely-chopped fresh thyme
3 cloves garlic -- coarsely chopped
1 tablespoon grated fresh ginger
1 large scotch bonnet pepper -- stemmed, seeded
2 medium scallions -- coarsely chopped
1 medium Onion -- coarsely chopped
1/2 cup vegetable oil

Preparation / Directions:

* Note: See the "Mango-Cilantro Relish" recipe which is included in this collection. To prepare the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. Serve with the Mango-Cilantro Relish.

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