Honey Mango Jerk Chicken

By Jim Kennedy
June 18, 2017
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Author Notes:

Contrasting the cool sweetness of honey mango with the blistering heat of Scotch Bonnet peppers, this is a great Father's Day grilling recipe.

Jim Kennedy

Serves: 4

  • 8 bone-in chicken thighs
  • 2 honey mangoes
  • 4 cloves garlic
  • 2 teaspoons sea salt
  • 1 lime, zested and juiced
  • 1 tablespoon honey
  • 1 teaspoon sherry vinegar
  • 2 tablespoons jerk seasoning
  1. In a mortar and pestle, crush garlic cloves.
  2. Add chopped peppers and salt, grind until the mix is a chunky paste. Add mango, lime zest, juice, honey and vinegar, mix. Reserve half for a sauce.
  3. Put chicken thighs and half of the mango marinade in a zip-lock bag, refrigerate overnight
  4. For jerk seasoning: Toast and grind 1 tbsp cumin seed, 1 tbsp tellicherry black pepper and 1 tsp clove. Combine with 1/4 cup cane sugar, 1 tbsp sea salt, 1 tsp cinnamon 1 tsp allspice
  5. Remove chicken thighs from marinade, wipe away excess honey mango mixture. Coat with jerk seasoning. Refrigerate for an hour.
  6. Prepare 2 zone wood or charcoal grill.
  7. Sear chicken over high heat. Remove to cooler side of grill
  8. Cook for an additional 20-30 minutes, or until tender, falling off the bone.
  9. Serve with the remaining mango sauce and a glass of milk.

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