Jerk Chicken Thighs With Mango Salsa Recipes

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JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE



Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt

Steps:

  • Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
  • Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

BROILED CHICKEN THIGHS WITH MANGO SALSA



Broiled Chicken Thighs with Mango Salsa image

With all the kitchen gadgets these days, it's easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!

Provided by Bibi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h25m

Yield 8

Number Of Ingredients 17

8 boneless, skinless chicken thighs
¼ cup avocado oil
1 lime, juiced
3 tablespoons agave syrup
2 cloves garlic, minced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
salt and ground black pepper to taste
2 mangoes, peeled and diced
¼ cup chopped cilantro
1 jalapeno pepper, seeded and minced
½ red bell pepper, diced
1 lime, juiced
1 pinch salt, or to taste
1 pinch cayenne, or to taste

Steps:

  • Place chicken thighs in a gallon-sized resealable bag.
  • Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
  • Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
  • Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
  • Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 15.3 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 75.7 mg, Sugar 11.9 g

JERK CHICKEN THIGHS WITH FRESH MANGO SALSA BY MILLIE PEARTREE



Jerk Chicken Thighs with Fresh Mango Salsa by Millie Peartree image

Turn this recipe into tacos or wraps! Shred or slice the chicken and serve in Boston lettuce leaves or small tortillas with the salsa spooned over top. Swap in 3 large boneless, skinless chicken breasts for the thighs, if you prefer.

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

6 thigh(s) Uncooked boneless skinless chicken thigh(s)
0.25 cup(s) Jamaican jerk seasoning
1.5 item(s) Mango(es) diced
0.5 medium Sweet red pepper(s) diced
0.5 small Uncooked red onion(s) diced
2 Tbsp Cilantro fresh, chopped
0.5 medium Jalapeño pepper(s) seeded and minced
2 Tbsp Fresh lime juice
0.125 tsp Kosher salt or to taste

Steps:

  • Trim any excess fat from chicken. Place chicken in a large bowl and cover with jerk seasoning. Turn chicken to coat, cover bowl, and refrigerate for at least an hour.
  • Preheat oven to 375℉.
  • Remove chicken from bowl and place in a single layer on an ungreased baking sheet. Bake until chicken is cooked through and reaches an internal temperature of 165℉, 15 to 30 minutes (will vary depending on thickness).
  • Meanwhile, to make salsa, in a medium bowl, combine mango, red pepper, onion, cilantro and jalapeño. Drizzle with lime juice and stir to combine. Season to taste with salt, stir again, and chill for 10 minutes.
  • Serve chicken topped with salsa.
  • Serving size: 1 chicken thigh and about ½ cup salsa

Nutrition Facts : Calories 81 kcal

JERK CHICKEN THIGHS WITH MANGO SALSA



Jerk Chicken Thighs With Mango Salsa image

Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.

Provided by boomboomboom

Categories     Chicken

Time 41m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons fresh lime juice, divided
1 lb boneless skinless chicken thighs, about 6 thighs
1 large mango, diced
2 small shallots, finely chopped
1 large jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
1 tablespoon fresh cilantro, fresh, minced
1/8 teaspoon table salt (to taste)

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.

Nutrition Facts : Calories 186.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 318.8, Carbohydrate 13.4, Fiber 1.6, Sugar 9.5, Protein 23

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA



Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

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.

MANGO BARBECUED JERK CHICKEN THIGHS



Mango Barbecued Jerk Chicken Thighs image

"I like my food bursting with flavor, so I love to experiment with all different ethnic recipes. Sweet, tangy barbecue sauce goes well with the heat of the jerk-seasoned marinade in this recipe. Ease of prep plus an appealing presentation make it great for entertaining. And friends always come back for seconds!" -Karen Cambiotti, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons orange juice
1-1/2 teaspoons lime juice
1-1/2 teaspoons olive oil
1 tablespoon Caribbean jerk seasoning
1 garlic clove, minced
4 boneless skinless chicken thighs (about 1 pound)
BARBECUE SAUCE:
3 tablespoons mango chutney
1-1/2 teaspoons lime juice
1-1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon minced fresh gingerroot
1 tablespoon minced fresh cilantro
1-1/2 teaspoons sesame seeds, toasted
1 teaspoon grated orange zest

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside., Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.

Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 297mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

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