BBQ JERK CHICKEN WITH CARIBBEAN MANGO SLAW
Steps:
- Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
- Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
- Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
- Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.
ISLAND CHICKEN
Steps:
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
ISLAND MANGO SLAW
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.
Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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