A grilled Caribbean jerk chicken recipe with mango topping. This an easy recipe for the warmer summer months.
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 3 cloves garlic
- 1 Tbsp fresh thyme
- 2 scallions
- 1/2 Tbsp ginger, freshly grated
- 2 tsp allspice
- 1/2 habanero pepper, seeded
Chicken and Potatoes
- 8 skinless, boneless chicken upper thighs
- 1.5 lbs little potatoes, halved
- (To taste) salt and pepper
- 1 mango, diced
- 1 cup fresh corn
- 1/2 cup fresh cilantro
- 1 cup cherry tomatoes, halved
- 1/2 lime
- 1 Tbsp olive oil
Preheat grill to 400° F
Place all ingredients for the jerk sauce into a food processor or blender. Mix until the sauce becomes smooth, then set aside.
In a grilling pan, mix one tablespoon of the jerk sauce with the little potatoes, plus any desired salt and pepper, and place on the grill.
Mix one tablespoon of jerk sauce with the chicken and any desired salt and pepper, place on the grill, and cook for 10 minutes on each side.
Meanwhile, mix all ingredients for the mango topping in a bowl and set aside.
For plating, start with a bed of little potatoes, with the grilled chicken on top, and finish with more jerk sauce and the mango topping.