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Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Salsa
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A picture of Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Salsa.

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Salsa

graceinatlanta
graceinatlanta @cook_3345066
Atlanta, Georgia

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Salsa

graceinatlanta
graceinatlanta @cook_3345066
Atlanta, Georgia
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Ingredients

15 mins
4 servings
  1. Chicken
  2. 3 eachSkinless Chicken Breast
  3. 4 eachChopped Scotch Bonnett Chiles
  4. 3 eachChopped Scallions
  5. 6 tbspOlive Oil
  6. 1 tbspGround Mustard
  7. 1 tbspGround Thyme
  8. 1 tbspBlack Pepper
  9. 1/2 tbspKosher Salt
  10. Salsa
  11. 1 eachDiced Mango
  12. 1/2 eachDiced Apple
  13. 1 eachChopped Red Onion
  14. 1 tbspLime
  15. 1/4 cupCider Vinegar
  16. 1 tbspVegetable Oil
  17. 2 tbspBrown Sugar
  18. 1/4 tspAllspice
  19. 1/4 tspBlack Pepper
  20. 1/4 tspKosher Salt
  21. Sauce
  22. 4 eachDiced Scotch Bonnet Chiles
  23. 1/3 cupYellow Mustard
  24. 1/3 cupOrange Juice
  25. 2 tbspLime Juice
  26. 1 tbspBrown Sugar
  27. 1/4 tspCurry Powder
  28. 1/4 tspGround Coriander
  29. 1/4 tspGround Cumin
  30. 1/2 tspBlack Pepper
  31. 1/2 tspKosher Salt
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Steps

15 mins
  1. 1

    In blender, puree chicken ingredients until smooth.

  2. 2

    Place chicken in large glass baking dish with paste and turn over to coat.

  3. 3

    Cover and refrigerate 1 to 4 hours.

  4. 4

    Serve with salsa on top and drizzle lightly with sauce (note that the sauce is extremely spicy).

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graceinatlanta
graceinatlanta @cook_3345066
on January 01, 2012 00:00
Atlanta, Georgia

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