Jerk Chicken Pizza With Mango Salsa Recipes

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

JERK CHICKEN PIZZA WITH MANGO SALSA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
• To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
• To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.

JERK CHICKEN PIZZA

Steps:

• Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
• Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
• Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

JERK CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Preheat grill to medium heat.
• Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
• Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
• Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
• *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

JERK CHICKEN PIZZA WITH MANGO SALSA

Steps:

• 1. To make dough: a. In a small bowl, combine 1/4 cup water, yeast, and sugar and stir well to combine. Set aside for 5 minutes. b. In a large mixing bowl, combine all-purpose flour, semolina flour and salt. c. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional 1/2 cup warm water. d. Bring the mass of dough together until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 7 minutes until smooth and satiny. e. Place a small amount of olive oil in a large bowl. Put dough in the bowl and turn it twice to coat. Cover bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place. f. Allow dough to double in bulk, about 1 hour. Punch down dough and let stand for 20-30 minutes at room temperature before using. g. Roll dough into a circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet. 2. To prepare toppings: a. Coat chicken with jerk seasoning. Heat olive oil in a saute pan and when hot, sear chicken on both sides. b. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. c. Drain liquid from pan. Slice chicken into thin strips. 3. To prepare salsa: In a small mixing bowl, combine and mix thoroughly all ingredients. 4. To assemble pizza: a. Spoon barbecue sauce onto dough. b. Top with mushrooms and chicken strips. Sprinkle cheeses on top. c. Bake pizza in a preheated 450 degree oven for 7-8 minutes until crust is browned and cheese is golden and bubbly. d. Garnish pizza with mango salsa as soon as pizza is removed from oven