Jerk Chicken with Mango Salsa

This weekend was a nice long 4 day weekend for me. I kicked it off with an evening wedding, followed by a day of recovery. I managed to make some plans for the house such as painting ideas, carpet and photo ideas that will hopefully come to fruition in the next few weeks.

As usually I also made a couple bbq meals including the same old salmon and steak. Getting tired of the same ol same, I decided to try a new recipe for bbq chicken. Since I have never tasted or made jerk anything before, and considering I missed the Carribean Celebration a few weeks ago and one of my favorite restaurants in town is Carribean I thought it was time to try it. I found this recipe from Eat Shrink and Be Merry. I found it could have used more heat, but regardless of that the flavors were extraordinaire. I personally loved the allspice, cinnamon and nutmeg flavors in the chicken. Serving it with mango salsa provided a contrast between the deep warm flavor of allspice and the fresh juicy flavors of the mango. I also served it with a simple sinach and mango salad with poppy seed dressing.

Jerk Chicken

1/3 cup chopped green onions
1/4 cup lime juice
2 T olive oil
2 T soy sauce
2 T honey
1 T ginger root grated
2 t minced garlic
2 jalapenos seeded and finely chopped
2 t allspice
1 tsp thyme, salt and pepper
1/2 tsp cinnamon and nutmeg
12 chicken drumsticks or thighs

Mix all ingredients in bowl. Pour over deskinned chicken and marinade in fridge for up to 24 hours.

Preheat grill to med high. Grill on medium heat for 15 minutes, turning occassionally. Done when meat is white.

Serve with mango avocado salsa (recipe below)



Mango Avocado Salsa

1 tomato chopped
1 avocado chopped
1/2 vidalia onion chopped
1 jalapeno chopped
cilantro (as desired)
juice of one lime
1 tsp chili powder
pepper to taste

Mix all ingredients together and refridgerate.

See Also

Mango Chutney

Mango Salsa