Grilled Jerk Chicken With Mango Cilantro Salsa Recipes

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Steps:

• 1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
• 2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
• 3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
• 4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
• 5. Spoon some of the remaining marinade over the chicken as a sauce if needed.

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. MANGO-CILANTRO RELISH Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Steps:

• Preheat grill to medium heat.
• Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
• Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
• Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
• *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

Steps:

• 1. In a large bowl, add chopped onions, green onions, garlic, and Scotch Bonnet.
• 2. Toss the seasoning with the chopped vegetables.
• 3. In a small bowl, whisk together the olive oil, soy sauce, vinegar, orange juice, and lime juice.
• 4. Slowly add the wet ingredients to the vegetables and spices. Stir until combined well.
• 5. Reserve 1 cup of the marinade for basting during grilling.
• 6. Add chicken to marinade and cover for at least an hour. For best results, marinate overnight or for 8 hours.
• 7. MANGO SALSA DIRECTIONS: In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos.
• 8. Process until almost finely grated stage. Scrape out into a quart-size bowl or bigger.
• 9. Next, add the chopped tomatoes and chopped green pepper to the food processor. Process until chunky. Add these to the quart bowl.
• 10. Next, add the mango to the food processor and process until very chunky. Add to the rest of the ingredients in bowl.
• 11. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl. Then add the fresh lime juice and sea salt.
• 12. Mix well. Cover and place in the refrigerator until ready to serve.
• 13. Pre-heat your grill and remove chicken from marinade. Grill 8-10 minutes on each side or until the chicken is no longer pink.
• 14. Baste chicken while grilling with reserved marinade. Grilling time will depend on the thickness of the chicken.
• 15. Serve with Mango Salsa, black beans and rice, and grilled sweet potato halve.
• 16. *You may use this salsa alone as an appetizer with tortilla chips. This is our friends' favorite salsa and is highly requested!
• 17. *NOTE* *WARNING* Scotch Bonnet Peppers (habanero) and jalapeno peppers must be handled properly or they can cause burning and irritation to skin and eyes. If you cannot handle very, very hot and spicy food then skip the scotch bonnets and use the jalapeno. You must wear gloves when chopping the peppers, the peppers have oil's that will stay on your skin and most likely will get in your eyes, not to mention burn your skin! You may even need to wear a mask because of the fumes from the peppers.
• 18. NOTE *Depending on the size and thickness of your chicken breast you may need to split the boneless breast and then pound them down to around an inch in thickness.

Steps:

• Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
• Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).