Grilled Mango-Habarnero Jerk Chicken
Created by breezermom on January 3, 2025
- Servings: 4
- Prep Time: 13m
- Cook Time: 20m
- Recipe #44003
Ingredients
- 1/4 cup rum, golden
- 1 mango, small, ripe, peeled and chopped
- 1/2 habanero pepper, seeded and chopped
- 2 tablespoons white vinegar
- 2 tablespoons butter
- 1/2 teaspoon salt, kosher, divided
- 1 teaspoon garlic powder
- 1 teaspoon coriander, ground
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper, ground
- 1/4 teaspoon thyme, dried
- 1/4 teaspoon allspice, ground
- 2 teaspoons canola oil
- 24 ounces chicken breasts, skinless, boneless (6 ounces each)
- Cooking spray
How to Make
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Step 1: Combine the rum, mango, and habanero in the bowl of a food processor; process until smooth. Pour the mango mixture into a small saucepan; bring to a boil.
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Step 2: Stir in vinegar, butter, and 1/4 teaspoon salt; reduce heat, and simmer for 6 minutes or until reduced to 1 cup.
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Step 3: Combine the remaining 1/4 teaspoon salt, garlic powder, and the next 5 ingredients (through allspice) in a small bowl.
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Step 4: Rub oil over the chicken; sprinkle evenly with the spice mix that you just prepared in the small bowl.
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Step 5: Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Arrange the chicken in the pan. Grill for 5 minutes on each side, or until done. Remove the chicken from the pan. Let stand for 5 minutes. Cut across the grain into thin slices.
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Step 6: Serve with the Mango Sauce.
Nutritional Facts
- Serving Size: 1 (120 g)
- Calories 208.6
- Total Fat - 9.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 51.4 mg
- Sodium - 376.2 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 1.6 g
- Sugars - 12.9 g
- Protein - 14.2 g
- Calcium - 25.5 mg
- Iron - 0.9 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.1 mg