CARIBBEAN JERK CHICKEN WITH A MANGO-TABASCO® HABANERO SAUCE

Jerk Rub

Ingredients Weight Measure
Coriander, ground 3/8 cup
Ginger, ground 3/8 cup
Light brown sugar 3/8 cup
Onion powder 3 Tbsp.
Garlic powder 3 Tbsp.
Kosher salt 3 Tbsp.
Cayenne pepper 4 Tbsp.
Coarse black pepper 2 Tbsp.
Thyme, dry 2 Tbsp.
Cinnamon 1 Tbsp.
Allspice 1 Tbsp.
Cloves, ground 1 Tbsp.
Chicken quarters (leg & thigh) 12 ea.

Mango-TABASCO® Habanero Sauce

Ingredients Weight Measure
Canola oil 3 Tbsp.
Red onions, finely chopped 3 ea.
Garlic cloves, finely chopped 6 ea.
Mangoes, ripe, peeled, pitted, and coarsely chopped 6 ea.
TABASCO® brand Habanero Sauce 1/2 cup
White wine vinegar 3 cups

Garnish

Ingredients Weight Measure
Mango, sliced, for garnish as needed
Kiwi, sliced, for garnish as needed
Pineapple, sliced, for garnish as needed
Cilantro leaves, for garnish as needed

Method

  1. For the Jerk Rub, combine all ingredients except chicken in a small bowl. Rub skin side of chicken with the rub. Let rest for at least 30 minutes.
  2. Heat grill to medium heat and grill chicken, skin-side down, for 12 to 15 minutes, or until golden brown. Turn chicken and move to the side of the grill. Close grill and finish cooking until done all the way through. Remove to a platter and let rest 5 minutes before serving.
  3. For the Mango-TABASCO® Habanero Sauce, heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, TABASCO® Habanero Sauce and vinegar. Cook over low heat for 15 to 20 minutes. Place mixture in blender and blend until smooth.
  4. Serve chicken with fresh fruit garnish and Mango-TABASCO® Habanero Sauce. Sprinkle top with cilantro leaves.

Yield: 12 servings