Name: Jerk Chicken With Mango-Cilantro Relish (Adapted)
Ingredients: 2 Ripe mangoes; peeled & diced; 1/3 Red onion; finely sliced; 2 tb Cilantro; finely chopped; 2 tb Fresh lime juice; 2 tb Fresh orange juice; 2 tb Olive oil; Kosher salt and freshly ground pepper; 1 c Bottled Jerk Sauce; Splash red wine vinegar; 1 tb Fresh lime juice; 1 2-inch piece fresh ginger; coarsely chopped; 2 Scallions; coarsely chopped; 3 Hot peppers (whatever you have on hand); coarsely chopped; 6 Pc chicken thighs; (with or without skin); Jerk seasoning mix; dry mix

CATEGORY	CUISINE	TAG	YIELD
Meats	Jamaican	Chicken &tu, Chiles, Grilling &	3	servings

INGREDIENTS

2		Ripe mangoes; peeled & diced
1/3		Red onion; finely sliced
2	tb	Cilantro; finely chopped
2	tb	Fresh lime juice
2	tb	Fresh orange juice
2	tb	Olive oil
		Kosher salt and freshly ground pepper
1	c	Bottled Jerk Sauce
		Splash red wine vinegar
1	tb	Fresh lime juice
1		2-inch piece fresh ginger; coarsely chopped
2		Scallions; coarsely chopped
3		Hot peppers (whatever you have on hand); coarsely chopped
6		Pc chicken thighs; (with or without skin)
		Jerk seasoning mix; dry mix

INSTRUCTIONS

MANGO-CILANTRO RELISH
MARINADE
CHICKEN
For relish: Combine the mangoes, onion, cilantro, citrus juices, and olive
oil in a medium bowl and season with salt and pepper. Let sit 30 minutes at
room temperature. May be refrigerated up to 1 day, serve at room
temperature. Makes 4 cups.
To make marinade: In food processor, place all ingredients and process
until smooth.
To marinate chicken: Pierce chicken all over with a fork. Place in a large
shallow dish or baking pan. Cover with marinade and marinade 24-48 hours
depending on how flavorful and hot you want the chicken to be. Refrigerate
during marination.
To cook, preheat GF Grill. When hot, let excess marinade drip off chicken.
Place on GF Grill. Cook 6 minutes on each side, or it might need more. When
you think it is done, take it off the grill and let it sit for a moment or
two then cut into it. If it bleeds a bit, return to the grill for 1-2
minutes. If clear juices run, take off and leave off.
To serve: Place chicken on plate, surrounded by the relish. If you like,
serve with white rice or a rice pilaf and something to tame the fire of the
hot peppers like sour cream or plain yogurt. Also maybe some Jamaican beer.
Recipe by: Boy Meets Grill by Bobby Flay & Joan Schwartz
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Aug 01, 1999,
converted by MM_Buster v2.0l.

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