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 EGG ROLLS WITH MANGO-HABANERO SAUCE
Jerk chicken egg rolls.
Provided by In the Kitchen with Iesha
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
- Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
- Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
- Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
- Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 34.9 g, Cholesterol 35 mg, Fat 8.3 g, Fiber 3.4 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 293.8 mg, Sugar 13.5 g
GRILLED CHICKEN WITH MANGO HABANERO GLAZE
This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!
Provided by PanNan
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
- Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
- Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.
Nutrition Facts : Calories 268.9, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 138.2, Carbohydrate 32.9, Fiber 1, Sugar 31.8, Protein 25.6
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