Grilled jerk chicken with mango cilantro salsa

4 servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil
1 Onion, coarsely chopped
2 Scallion, coarsely chopped
1 large Scotch bonnet pepper, stem
And seeds removed
1 tablespoon Fresh ginger, grated
3 Cloves garlic, coarsely
Chopped
1 tablespoon Finely chopped fresh thyme
2 tablespoons Red wine vinegar
1 tablespoon Light brown sugar
¼ teaspoon Ground cinnamon
¼ teaspoon Freshly ground nutmeg
pinch Ground cloves
1 teaspoon Ground allspice
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 teaspoon Fresh lime juice
4 Chicken thighs, skin on,
Bone in
4 Drumsticks, skin on

Directions

To prepare the jerk chicken:

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.

Yield: 4 servings

HOT OFF THE GRILL SHOW #HG1A03

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