This is our version of a classic Jamaican Jerk chicken but instead of grilling on the bone, we used breast strips. Serve with Mango Relish for a nice balance to the heat.
Yield: |
4 servings as an appetizer |
Active Time: |
30 minutes |
Start to Finish: |
2 hours, 30 minutes |
For this recipe you’ll need:
For the spice rub:
-
1 1/2 teaspoons ground allspice
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1 1/2 teaspoons dried thyme
- 1 teaspoon curry powder
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1 1/2 teaspoons paprika
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1 teaspoon granulated sugar
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1/2 kosher salt
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3/4 teaspoon black pepper
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1 teaspoon cayenne pepper
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1/4 teaspoon nutmeg, freshly grated
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
For the chicken:
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3 chicken breasts, cut into strips
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1 to 2 tablespoons grapeseed oil
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Bamboo skewers, soaked in water for at least 30 minutes
For the mango relish:
- 1 ripe mango, peeled and cut into medium dice
- Lime juice to taste
- 1/2 medium red onion, cut into medium dice
- 1 tablespoon extra virgin olive oil
- 1/2 seedless cucumber, cut into medium dice
- 2 tablespoons, fresh mint, rough chopped
- 1 jalapeno, minced
- 2 tablespoons fresh cilantro, rough chopped
- Zest of 1 lime
- Salt and pepper to taste
Directions:
- To make the spice blend, mix together all of the herbs and spices together in a bowl.
- In a medium-size bowl, mix together the chicken, enough oil to lightly coat the chicken and enough spice blend to generously coat. Allow to marinate for at least 2 hours refrigerated, but up to 12.
- Thread the chicken onto the soaked skewers.
- Heat a gas or charcoal grill over medium heat.
- Grill the chicken on the first side until caramelized. Flip and repeat. Continue to cook until the chicken is cooked through.
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Combine all of the ingredients for the relish.
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Allow to marinate for at least 30 minutes for flavors to blend.
- Serve chicken on a platter with Mango Relish.
