Grilled Jerk Chicken With Mango Cilantro Salsa

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1		Onion - coarsely chopped
2		Scallions - coarsely chopped
1		Scotch bonnet pepper - stemmed, seeded (large)
1 tablespoon	15ml	Grated fresh ginger
3		Garlic cloves - coarsely chopped
1 tablespoon	15ml	Finely-chopped fresh thyme
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Light brown sugar
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Freshly-ground nutmeg
1		Ground cloves
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Fresh lime juice
4		Skin-on bone-in chicken thighs
4		Skin-on chicken drumsticks
		Mango-Cilantro Relish - (see recipe)

Recipe Instructions

To prepare the jerk chicken: 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. Serve with the Mango-Cilantro Relish.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A03) - from the TV - FOOD NETWORK

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