Miami Jerked Chicken with Mango Salsa

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Recipe review

Thanks Carla!

4.5/5 A lot of work, but worth the effort. The Judge

Miami Jerked Chicken 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:Average difficulty
Recipe author:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:5th June 2014

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


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Method

  1. Marinade
  2. Combine alino or chimichurri, Pimento sauce, olive oil cider vinegar, sugar, liquid smoke and lime juice.
  3. Marinade chicken in this sauce for at least 3 hours or overnight
  4. 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.
  5. Toss all the salsa ingredients in a small bowl...ready.
  6. Heat the grill to medium heat.
  7. Remove the chicken from the marinade and pat dry.
  8. Now brush on the Walkerswood jerk marinade before putting it in the grill. Cook about 7 minutes on each side, basting occasionally.

Recipe source

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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