Makes 8 servings
- For the mango-cilantro relish
- 2 ripe mangoes, peeled and diced
- ½ red onion, finely sliced
- 2 tablespoons finely chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
Combine the mangoes, cilantro, citrus juices, and olive oil in a medium bowl and season with salt and pepper. Let sit 30 minutes at room temperature. Makes 4 cups.
For the jerk marinade
- 2 cups vegetable oil
- 2 large yellow onions, coarsely chopped
- 4 scallions, coarsely chopped
- 3 scotch bonnet or habanero peppers, stemmed and seeded
- 3 tablespoons peeled and grated fresh gingerroot
- 6 cloves garlic, coarsely chopped
- 2 tablespoons finely chopped fresh thyme
- ½ cup red wine vinegar
- 3 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon fresh ground nutmeg
- Pinch ground cloves
- 2 teaspoons ground allspice
- 2 tablespoons fresh lime juice
Process all the ingredients in a food processor until smooth. Makes about 3 cups.
For the chicken
- 8 chicken thighs
- 8 chicken legs
- Kosher salt and freshly ground pepper
Pierce the chicken with a fork all over. Place it in plastic bags or large shallow pan. Cover with the marinade and rub it in well. Refrigerate, covered for 24 to 48 hours to intensify the flavor.
Preheat a gas or charcoal grill to medium.
Remove chicken from the marinade, shake off the excess and discard the used marinade. Season with salt and pepper and grill until golden brown and cooked through.
Arrange the chicken on a large platter and serve along with the mango-cilantro relish.
