Jerk Chicken

Foodnetwork

Ready in: 275 minutes
Prep Time: 45 minutes
Cook Time: 230 minutes
Servings: 6
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 8 pieces mixed chicken thighs and breasts, boneless and skin on
    Meat
  • 1/4 cup dark brown sugar
    Baking
  • 1/3 cup dark brown sugar
    Baking
  • Fresh cilantro leaves, for serving
    Produce;Spices and Seasonings
  • 1 tablespoon fresh thyme leaves
    Produce
  • 2 cloves garlic, grated
    Produce
  • 3 cloves garlic
    Produce
  • 2 tablespoons grated ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 1/2 teaspoon ground allspice
    Spices and Seasonings
  • 1/2 teaspoon ground cinnamon
    Spices and Seasonings
  • 1 jalapeno, minced
    Canned and Jarred;Produce;Ethnic Foods
  • Kosher salt
    Spices and Seasonings
  • 2 mangos, cut into small dice
    Produce
  • 1 teaspoon freshly grated nutmeg
    Spices and Seasonings
  • 1/3 cup dark raisins
    Dried Fruits;Produce;Baking
  • 6 scallions, roughly chopped
    Produce
  • 1 habanero or scotch bonnet chile, seeded
    Produce;Ethnic Foods
  • 2 tablespoons soy sauce
    Ethnic Foods;Condiments
  • 1 teaspoon turmeric
    Spices and Seasonings
  • Vegetable oil, for drizzling and oiling the pan
    Oil, Vinegar, Salad Dressing
  • 1/3 cup white wine vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
  • Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
  • Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side.
  • Serve with the Mango Chutney and cilantro.
  • Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.

Nutrition

  • Calories: 283.62  cal  (14.18%)
  • Fat: 14.74  g  (22.68%)
  • Saturated Fat: 11.66  g  (72.85%)
  • Carbohydrates: 39.26  g  (13.09%)
  • Sugar: 29.01  g  (32.23%)
  • Cholesterol: 1.31  mg  (0.44%)
  • Sodium: 543.21  mg  (23.62%)
  • Protein: 2.14  g  (4.27%)
  • Vitamin C: 30.92  mg  (37.48%)
  • Vitamin K: 31.96  µg  (30.44%)
  • Vitamin A: 825.43  IU  (16.51%)
  • Manganese: 0.27  mg  (13.44%)
  • Fiber: 2.41  g  (9.64%)
  • Vitamin B6: 0.18  mg  (8.88%)
  • Folate: 35.33  µg  (8.83%)
  • Potassium: 291.97  mg  (8.34%)
  • Vitamin E: 1.22  mg  (8.12%)
  • Copper: 0.15  mg  (7.27%)
  • Iron: 1.3  mg  (7.22%)
  • Magnesium: 21.28  mg  (5.32%)
  • Calcium: 51.17  mg  (5.12%)
  • Vitamin B3: 0.98  mg  (4.9%)
  • Vitamin B2: 0.07  mg  (4.09%)
  • Phosphorus: 39.16  mg  (3.92%)
  • Vitamin B1: 0.05  mg  (3.05%)
  • Vitamin B5: 0.22  mg  (2.22%)
  • Selenium: 1.43  µg  (2.04%)
  • Zinc: 0.26  mg  (1.71%)

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