| Level: | Intermediate |
| Total: | 4 hr 35 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fresh thyme leaves
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 6 scallions, roughly chopped
- 3 cloves garlic
- 1 habanero or scotch bonnet chile, seeded
- Kosher salt
- Vegetable oil, for drizzling and oiling the pan
- 8 pieces mixed chicken thighs and breasts, boneless and skin on
- 8 pieces mixed chicken thighs and breasts, boneless and skin on
- Mango Chutney, recipe follows
- Fresh cilantro leaves, for serving
- 1/3 cup dark raisins
- 1/3 cup dark brown sugar
- 2 tablespoons grated ginger
- 2 cloves garlic, grated
- 2 mangos, cut into small dice
- 1 jalapeno, minced
- Kosher salt
- 1/3 cup white wine vinegar
- 1 teaspoon turmeric
Instructions
- Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
- Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
- Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro.
- Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
- Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 719 |
| Total Fat | 44 g |
| Saturated Fat | 11 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 40 g |
| Cholesterol | 222 mg |
| Sodium | 974 mg |
Reviews
Along with his Peruvian chicken, this recipe is a winner! It’s so easy to make. I used a whole chicken I cut up in parts and seared them in cast iron. Surprisingly the chicken cooked very quickly, which was great for my hungry family. Even breast meat was very moist and delicious. Thanks Jeff for a great recipe that I can make during the week!
I loved this. I had it with coconut rice I made in my instant pot. I will make this recipe over and over again. Delicious.
The flavors are complex enough to satisfy the foodie and yet simply enough for the kids.
This is amazing. I agree with others that this is very time consuming prep wise, however it is well worth the effort.
Has anyone else noticed that Jeff used a whole bottle of low-sodium soy sauce on the show and the recipe only calls for 2 tablespoons?
We watched this episode of The Kitchen and made the jerk chicken this weekend. It was delicious! My only concern here is that the recipe listed only two tablespoons of soy sauce and Jeff used a whole 15oz bottle on the show. We used the whole bottle of low sodium and it came out great.
This was time consuming to prep, but well worth it. The flavor combinations are terrific! I used coconut oil instead of vegetable oil which combined perfectly with the other flavors.
The perfect balance of sweet and heat! The mango chutney really set the chicken over the top. The flavor of the jerk seasoning was perfect and wasn’t overly spicy like some jerk seasoning is. You definitely have to make the mango chutney because it pairs perfectly with the spicy chicken.