Mango Barbecued Jerk Chicken Thighs Recipes

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.

Steps:

• Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
• Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
• Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Steps:

• Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
• Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

Steps:

• Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.