Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions

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Top-ranked recipe named "Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions"

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Try this Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions recipe, or contribute your own. "Marinade" and "Grill" are two tags used to describe Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions.


Ingredients

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2 tb olive oil
Kosher salt and freshly ground pepper
MANGOCILANTRO RELISH
3 Habanero peppers; or jalapeno
3 tb Fresh gingerroot; peeled
RED ONIONS
Kosher salt and freshly ground pepper
2 tb Fresh orange juice
2 tb Fresh lime juice
2 ts Ground allspice
1/4 ts Cinnamon
16 sl Red onion; 1/2" thick
1/2 Red onion; finely sliced
2 tb Fresh lime juice
CHICKEN
6 Cloves garlic
Mesa Barbecue Sauce; or your
JERK MARINADE
2 lg Yellow onions; coarsely chopped
2 tb Fresh thyme; finely chopped
2 mangoes; Ripe, peeled & diced
2 tb Cilantro; finely diced
1/2 c Red wine vinegar
3 tb Light brown sugar
Kosher salt and freshly ground
1 pn Ground cloves
2 c Vegetable oil
8 Chicken thighs; boned
4 Scallions; coarsely chopped
1/4 ts Ground nutmeg

Original recipe makes 8

Servings  

Preparation

FIRST THING I DID WAS HALVE THE RECIPE!! For the relish: Combine the mangoes, onion, cilantro, citrus juices, and olive oil in a medium bowl and season with salt and pepper. Let sit 30 minutes at room temperature. May be refrigerated 1 day; serve at room temperature. Makes 4 cups. For marinade: Process all ingredients in a food processor until smooth. May be refrigerated, covered, for 1 day. Makes about 3 cups. For chicken: Pierce the chicken with a fork all over. Place it in a large shallow pan or baking dish. Cover with the marinade and rub it in well. Refrigerate, covered, for 24 or up to 48 hours, depending on how intense you want the flavor to be. Preheat the George Foreman Grill (or a gas or charcoal grill to medium). For George Foreman Grill: Remove the chicken from the marinade, shaking off excess (discard the marinade). Season with salt and pepper and grill the chicken until golden brown and cooked through, about 4 minutes. If you want the great grill marks, flip the chicken over but turn it at the same time so the lines criss-cross. I usually do this about 2 minutes in. I also do it because I feel the bottom grid makes better marks than the top one. You dont have to turn the chicken over since the grill cooks both top and bottom at the same time. Just my preferance. For charcoal or gas grill: Remove the chicken from the marinade, shaking off excess (discard the marinade). Season with salt and pepper and grill the chicken until golden brown and cooked through, 5-6 minutes on each side. For the red onions: Brush the onions on both sides with the sauce and season with salt and pepper. On a preheated grill (or GF Grill), cook slightly, just to obtain grill marks, about 3 minutes on each side (For GF Grill, brush the onions with olive oil, sprinkle with salt and pepper and grill for 3-4 minutes until soft. Then brush with some sauce, grill for 1 more minute so the sauce doesnt stick to the grill and caramelize). Arrange the chicken and red onions on a big platter and serve the Mango-Cilantro Relish alongside. Recipe by: Adapted from Boy Meets Grill by Bobby Flay Posted to CHILE-HEADS DIGEST by RST G on Jun 13, 1999,

Calories Per Serving: 496 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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