Griddled jerk chicken with mango-coriander relish

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy

For the jerk chicken

250 ml vegetable oil
100g yellow onion, coarsely chopped
75g spring onion, coarsely chopped
90g hot chili(preferably scotch bonnet), stem and seeds removed
10g fresh ginger, grated
10g garlic, coarsely chopped
2 tbsp. fresh thyme, finely chopped
60 ml red wine vinegar
10g muscovado sugar
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
30 ml fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on

For the mango-coriander relish

3 ripe mangoes, peeled and diced
40 g red onion, chopped
2 tbsp. coriander leaves, chopped
1 tbsp, fresh oregano, chopped
1 tbsp. spring onions, chopped
45 ml lime juice
45 ml fresh orange juice
5 ml honey
salt
freshly ground pepper
For the chicken:

1) 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.

2) Preheat griddle. Griddle the chicken on each side for 5 to 6 minutes or until cooked through.

For the mango-coriander relish:

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature. Serve with the chicken.

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