Diary of a Foodie

Sunday, May 4, 2014

Jerk Chicken with Mango Pineapple Chutney

I love spice. I love sweet. I love fresh. Combine all these things together and you get Jerk Chicken with Mango Pineapple Chutney.

It's also easy. Perfection.

Jerk Chicken

1-2 lbs of chicken (what ever you like-breast, legs, thighs, boneless or bone-in, skinless or skin-on)
2 TBSP jerk seasoning (available at all grocery stores)
2 TBSP olive oil
1 TBSP brown sugar OR honey
2 green onions
zest and juice of one lime
2 cloves of garlic
1 Serrano pepper

In a blender, mix together all ingredients except the chicken. Mix until smooth. In a large bowl, add chicken and the spice mix. Using  your hands, massage spices into the chicken and let marinate for 2-4 hours in the fridge. Cook on the grill until cooked through. Cooking times will vary based on whether chicken has bone in or boneless. Serve hot with the chutney. (Jerk chicken usually uses Scotch Bonnet peppers, one of the hottest peppers on Earth. Too hot for me, so I used Serrano instead. Use whatever pepper you are comfortable using).

Mango Pineapple Chutney

1 cup fresh pineapple, diced
1 cup fresh mango, peeled and diced
zest and juice of one lime

Mix ingredients together and serve with chicken.

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