Chicken

Honey Mango Jerk Chicken

June 18, 2017
Photo by Jim Kennedy
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
Ingredients
  • 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
In This Recipe
Directions
  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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