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
Ingredients
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8
bone-in chicken thighs
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2
honey mangoes
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4
cloves garlic
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2 teaspoons
sea salt
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1
lime, zested and juiced
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1 tablespoon
honey
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1 teaspoon
sherry vinegar
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2 tablespoons
jerk seasoning
Directions
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In a mortar and pestle, crush garlic cloves.
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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.
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Put chicken thighs and half of the mango marinade in a zip-lock bag, refrigerate overnight
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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
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Remove chicken thighs from marinade, wipe away excess honey mango mixture. Coat with jerk seasoning. Refrigerate for an hour.
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Prepare 2 zone wood or charcoal grill.
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Sear chicken over high heat. Remove to cooler side of grill
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Cook for an additional 20-30 minutes, or until tender, falling off the bone.
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Serve with the remaining mango sauce and a glass of milk.
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