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