Barbecue jerk chicken with fresh mango and lime salsa recipe

Barbecue jerk chicken with fresh mango and lime salsa

Barbecue jerk chicken with fresh mango and lime salsa

 

Servings: 4-6 depending on size of chicken
Preparation time: 1 Hr 30 Min
Cooking time: 20 Min

Ingredients:

  • 1 red onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon finely grated ginger
  • 2 long red chillies, seeded, coarsely chopped
  • 2 tablespoons dark rum
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 2 (about 1.2kg each) fresh chickens, cut into quarters
  • Steamed basmati rice, to serve
  • Lime wedges, to serve

Mango and Lime Salsa

  • 2 just-ripe mangoes, stone removed, peeled, coarsely chopped
  • 1 ripe avocado, stone removed, peeled, coarsely chopped
  • 1 red onion, very thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 tablespoon lime juice

Procedure:

  1. Step 1Place the onion, garlic, ginger, chilli, rum, sugar, lime juice, chilli flakes, allspice, cinnamon, thyme and nutmeg in the bowl of a food processor and process until finely chopped.
  2. Step 2Use a large sharp knife to cut 1cm-deep, 4cm long slashes in the thigh, breast and drumsticks. Place in a large glass or ceramic dish. Pour over the onion mixture and rub into the chicken. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
  3. Step 3Preheat a barbecue flatplate on medium-low. Drain chicken from marinade, reserving marinade. Add chicken to barbecue and cook for 5 minutes each side or until golden brown. Transfer to a roasting pan and pour over reserved marinade. Return chicken to the barbecue and cook, covered, for 30 minutes or until the juices run clear when the thighs are pierced with a skewer. Set aside for 5 minutes to rest.
  4. Step 4To make the mango and lime salsa, combine the mango, avocado, onion, coriander, mint and lime juice in a large bowl.
  5. Step 5Divide chicken among serving plates. Top with mango salsa. Serve with steamed rice and lime wedges.
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