Best 3 Grilled Jerk Chicken With Mango Salsa Recipes

Tantalize your taste buds with the exotic flavors of Grilled Jerk Chicken with Mango Salsa, a delightful Caribbean-inspired dish that promises a burst of zesty, savory, and tropical goodness.

Embark on a culinary journey as we explore the tantalizing recipes within this article. Dive into the art of creating a tantalizing jerk marinade, a symphony of aromatic spices that will infuse your chicken with an unforgettable depth of flavor. Discover the secrets of grilling the chicken to perfection, achieving a smoky, succulent texture that will leave you craving more.

Complement your grilled jerk chicken with a refreshing and vibrant mango salsa, a medley of sweet and tangy flavors that will provide a delightful contrast to the savory chicken. Learn how to select the ripest mangoes, ensuring the perfect balance of sweetness and acidity in your salsa.

As we delve deeper into the recipes, you'll also uncover the secrets of making aromatic coconut rice, a fluffy and flavorful side dish that pairs perfectly with the jerk chicken and mango salsa. Experience the exotic allure of Jamaican callaloo, a traditional leafy green dish that adds a vibrant pop of color and a unique Caribbean flair to your meal.

Indulge in the culinary delights of Grilled Jerk Chicken with Mango Salsa, a dish that will transport you to the vibrant streets of the Caribbean. Savor the explosion of flavors, the interplay of sweet, savory, and tangy notes, and create a memorable dining experience that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories main-dish

Time P1DT1h10m

Yield 8 servings

Number Of Ingredients 28

Ingredients

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper

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.

GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney image

Provided by Chris Schlesinger

Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating

Yield Makes 6 (main course) servings

Number Of Ingredients 29

Ingredients

For chicken
6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup dried thyme
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
For chutney
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For Scotch bonnet sauce:
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
1/3 cup yellow deli mustard, such as French's
1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
Make chutney:
In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
Make Scotch bonnet sauce:
In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
Cook chicken
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

GRILLED JERK CHICKEN WITH MANGO SALSA

Grilled Jerk Chicken With Mango Salsa image

If you don't like Jerk chicken or spicy dishes, this chicken recipe might not be for you. But if you do like spicy, this is for you. We used three jalapenos in the mango salsa and found it quite spicy (and we like spice). Adjust the jalapenos to suit your heat tolerance. The marinade has all the classic flavors of jerk chicken...

Provided by Angela Gray

Categories Chicken

Time 1h50m

Number Of Ingredients 28

Ingredients

1 Tbsp ground allspice
1 Tbsp dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp fresh garlic, pressed
1 Tbsp sugar
1/4 c olive oil, extra virgin
1/4 c soy sauce, light
3/4 c white vinegar
1/2 c orange juice, fresh
1 lime, juiced
1 Scotch Bonnet or jalapeno pepper, finely chopped *see note
3 green onions
1 c onion, finely chopped
4-6 chicken breast, split and pounded *see note
MANGO SALSA
2 ripe mangoes
1 medium onions, vidalia, peeled and chopped
3 fresh tomatillos, chopped
3 large ripe tomatoes, chopped
1 large green pepper, chopped
3-6 fresh jalapenos, chopped *see note
1 bunch fresh cilantro, finely chopped
sea salt, to taste
2 limes, juiced

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.

Tips:

To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
For a more authentic Jamaican flavor, use scotch bonnet peppers instead of habanero peppers.
If you don't have time to make your own jerk seasoning, you can use a store-bought variety.
The mango salsa is a great way to add a refreshing and fruity flavor to the chicken.

Conclusion:

This grilled jerk chicken with mango salsa is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is moist and flavorful, and the salsa is a perfect complement. This recipe is sure to be a hit with your family and friends.