Miami Jerked Chicken with Mango Salsa

Name: Miami Jerked Chicken with Mango Salsa
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Jamaican
Ingredients: 3 tablespoons Walkerswood Traditional jerk seasoning; 1 teaspoon Spicy Hill Farm Scotch bonnet pepper; 1 tablespoon olive oil; 1 tablespoon Tropical Sun Pimento sauce, Allspice Sauce; 1 tablespoon Ile Alino or Chimichurri; 1 tablespoon sugar; 1 tablespoon cider vinegar,; 1 tablesoon lime juice; 1 tablespoon maggi liquid smoke Seasoning; 8 skinless chicken breast pieces; 1 teaspoon salt; ½ teaspoon black pepper; 2 ears of corn or one cup fresh sweetcorn; 4 tablespoons mango pulp; ¼ cup chopped green onion; ¼ cup diced grape tomatoes; ¼ cup diced red bell pepper; ¼ cup diced red onion; 1 tablespoon rice vinegar; 1 tablespoon Goya Adobo with Habanero; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 tablespoon Cilantro paste; 1 tablespoon olive oil; Juice and zest of one lemon

Miami's favourite Hot & Spicy Jerked Chicken is perfect with Mango salsa.

Miami Jerked Chicken with Mango Salsa

Servings:	Serves 4
Calories per serving:	438
Ready in:	3 hours, 40 minutes
Prep. time:	3 hours
Cook time:	40 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	5th June 2014

Best recipe review Thanks Carla! 4.5/5 A lot of work, but worth the effort. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

3 tablespoons Walkerswood Traditional jerk seasoning
1 teaspoon Spicy Hill Farm Scotch bonnet pepper
1 tablespoon olive oil
1 tablespoon Tropical Sun Pimento sauce, Allspice Sauce
1 tablespoon Ile Alino or Chimichurri
1 tablespoon sugar
1 tablespoon cider vinegar,
1 tablesoon lime juice
1 tablespoon maggi liquid smoke Seasoning
8 skinless chicken breast pieces
1 teaspoon salt
½ teaspoon black pepper
2 ears of corn or one cup fresh sweetcorn
4 tablespoons mango pulp
¼ cup chopped green onion
¼ cup diced grape tomatoes
¼ cup diced red bell pepper
¼ cup diced red onion
1 tablespoon rice vinegar
1 tablespoon Goya Adobo with Habanero
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon Cilantro paste
1 tablespoon olive oil
juice and zest of one lemon

Method

Marinade
Combine alino or chimichurri, Pimento sauce, olive oil cider vinegar, sugar, liquid smoke and lime juice.
Marinade chicken in this sauce for at least 3 hours or overnight
Now combine jerk sauce with as much scotch bonnet pepper as you prefer in order to achieve the right intensity of spiciness.
Keep in mind, that even a ¼ teaspoon has a kick to it, so add it only a bit at a time.
Toss all the salsa ingredients in a small bowl...ready.
Heat the grill to medium heat.
Remove the chicken from the marinade and pat dry.
Now brush on the Walkerswood jerk marinade before putting it in the grill. Cook about 7 minutes on each side, basting occasionally.

Chef's notes

Find many of these ingredients at http://www.cubancuisine.co.uk

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Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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