GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece 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.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- 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.
- Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.
JERK CHICKEN KEBABS WITH MANGO SALSA
A simple colourful way with chicken that is packed with goodness
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
- Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
- Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Nutrition Facts : Calories 263 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
JERK CHICKEN THIGHS WITH MANGO SALSA
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.
Provided by boomboomboom
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
Nutrition Facts : Calories 186.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 318.8, Carbohydrate 13.4, Fiber 1.6, Sugar 9.5, Protein 23
TAXI STAND JERK CHICKEN WITH PINEAPPLE MANGO SALSA
This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D
Provided by Sharon123
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a food processor or blender, combine the red onions, green onions, oil, water, lime juice, soy sauce, Scotch bonnet chiles, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.
- Wash the chicken breasts and pat dry. Using rubber gloves cover each breast with the jerk paste.
- Place the chicken in a zip lock plastic bag and refrigerate for 4 to 8 hours.
- Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 350ºF.
- Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
- Remove the chicken from the bag and move to the prepared grill rack over direct heat.
- Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160ºF.
- Remove the chicken from the grill and let stand for 10 minutes, covered.
- Meanwhile, prepare the salsa by combining the pineapple, mango, red onion, jalapeno, cilantro, and lime juice in a food processor and pulsing 3 or 4 times until the ingredients are chopped, but still chunky.
- Remove to a bowl, season with salt and pepper, and set aside.
- Serve each breast topped with a generous portion of salsa. Enjoy!
Nutrition Facts : Calories 539.6, Fat 31.2, SaturatedFat 4.8, Cholesterol 76.3, Sodium 1823.2, Carbohydrate 40.2, Fiber 4.2, Sugar 26.1, Protein 30.3
JERK CHICKEN PIZZA WITH MANGO SALSA
Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C.
Provided by Saputo
Categories Trusted Brands
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
- To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
- To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 68.1 g, Cholesterol 81.5 mg, Fat 21.4 g, Fiber 3.2 g, Protein 39.8 g, SaturatedFat 7.4 g, Sodium 1486.9 mg, Sugar 14.2 g
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- In a small bowl, stir the jerk seasoning and olive oil together into a thin paste. Rub evenly over both sides of the chicken breasts.
- Grill or saute chicken for 4-6 minutes on each side, or just until it hits 165 degrees F and is no longer pink in the middle. Remove and set aside to rest briefly.
- While chicken cooks and rests, prep the salsa. Combine avocado, red pepper, jalapeno, mango, red onion, cilantro, salt, and lime juice in a medium bowl. Toss gently to mix.
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- To make the salsa: In a medium bowl, stir together the mango, tomato, onion, cilantro, lime zest, lime juice, and salt to combine. Refrigerate until ready to serve.
- To make the jerk chicken: Place the chicken breasts and jerk seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until done, 4 to 6 minutes per side.
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- Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
- While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
DELICIOUS JERK CHICKEN TACOS WITH MANGO SALSA - MY LATINA ...
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- Combine all of the marinade ingredients in a large bowl and add the chicken. Mix well until the chicken is fully coated in the marinade.
- Remove the chicken with the marinade to a resealable plastic bag and let marinate in the refrigerator overnight or for at least three hours.
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- In a small bowl, stir the jerk seasoning and olive oil together into a thin paste. Rub evenly over both sides of the chicken breasts.
- Grill or saute chicken for 4-6 minutes on each side, or just until it hits 165 degrees F and is no longer pink in the middle. Remove and set aside to rest briefly.
- While chicken cooks and rests, prep the salsa. Combine avocado, red pepper, jalapeno, mango, red onion, cilantro, salt, and lime juice in a medium bowl. Toss gently to mix.
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- Season the chicken breasts with the dry jerk seasoning, use your hands to rub the spice mix. Place the chicken breasts on a hot grill or skillet that's been sprayed with cooking spray. Allow to cook for 4 minutes per side.The outside should be deep in color, nice and caramelized. Make sure the inside is no longer pink. Remove from heat, allow to cool for 5 minutes before dicing.
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JERK CHICKEN WITH MANGO AVOCADO SALSA - COOKING CLASSY
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- If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded).
- Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
21 DAY FIX JERK CHICKEN WITH MANGO SALSA - THE FOODIE AND ...
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- In a small food processor, add all marinade ingredients and pulse until fully combined (it doesn't need to be completely smooth. It should be pretty thick, like a paste.
- In a large ziplock back, add the chicken and all of the marinade. Close the bag, getting as much air out as possible and use your hands to rub the marinade into the chicken from the outside of the bag. Refrigerate for 6 hours or overnight. Overnight if you can!
- Meanwhile, make the mango salsa by stirring together all of the ingredients. Whew! I know, that one was rough!
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