To finish off this dish, a mango cilantro relish makes for a great condiment. The relish has bright notes of cilantro, along with the juice of a lime and orange. The sweetness of the mango and red onions work nicely with the subtle heat of the jerk marinade as well. This relish is a must to serve with the chicken!
Jerk Chicken with Mango Cilantro Relish
recipe adapted from Bobby Flay
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large jalapeno pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
Serve with Mango Cilantro Relish (recipe follows)
To grill – preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
To bake – preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.
* To make ahead/freezer meal – Prepare the chicken as directed above and place in a gallon sized freezer bag to marinate. Seal and freeze chicken. When ready to prepare the chicken, defrost completely and following the cooking directions for either the grill or oven.
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. This relish can be made ahead.