Print

Honey Mango Jerk Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

This Honey Mango Jerk Chicken recipe features juicy bone-in chicken thighs marinated in a sweet and tangy honey mango mixture, then coated with a fragrant homemade jerk seasoning and grilled to perfection. The combination of tropical mango, lime, and aromatic spices delivers a bold Caribbean-inspired flavor that pairs wonderfully with a refreshing mango sauce.

Ingredients

Chicken and Marinade

  • 8 bone-in chicken thighs
  • 2 honey mangoes, chopped
  • 4 cloves garlic
  • 2 teaspoon sea salt
  • 1 lime, zested and juiced
  • 1 tablespoon honey
  • 1 teaspoon sherry vinegar

Jerk Seasoning

  • 1 tablespoon cumin seeds
  • 1 tablespoon tellicherry black peppercorns
  • 1 teaspoon cloves
  • 1/4 cup cane sugar
  • 1 tablespoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice

Instructions

  1. Prepare Garlic Paste: Using a mortar and pestle, crush the garlic cloves until finely ground.
  2. Make Mango Marinade: Add chopped peppers (assumed 1-2 small hot peppers) and sea salt to the garlic in the mortar; grind into a chunky paste. Mix in chopped honey mangoes, lime zest and juice, honey, and sherry vinegar until combined. Reserve half the mixture to serve as sauce later.
  3. Marinate Chicken: Place the chicken thighs and half of the mango marinade into a zip-lock bag. Seal and refrigerate overnight to infuse flavors.
  4. Make Jerk Seasoning: Toast cumin seeds, tellicherry black peppercorns, and cloves in a dry skillet until fragrant, then grind to a powder. Combine the ground spices with cane sugar, sea salt, cinnamon, and allspice to create the jerk seasoning blend.
  5. Coat Chicken: Remove chicken from marinade and wipe away excess marinade lightly. Generously coat each thigh with the jerk seasoning. Refrigerate for one hour to let spices adhere and deepen flavor.
  6. Prepare Grill: Set up a two-zone wood or charcoal grill with one side hot for searing and the other cooler for indirect cooking.
  7. Sear Chicken: Place the chicken thighs over the high heat zone and sear both sides until browned.
  8. Cook Indirectly: Move the seared chicken to the cooler side of the grill. Cover and cook for 30 minutes or until chicken is tender and falling off the bone.
  9. Serve: Plate the chicken with the reserved mango sauce on the side. Recommend serving with a chilled glass of milk for balance.

Notes

  • For the chopped peppers in the marinade, use 1-2 small Scotch bonnet or habanero peppers for authentic heat.
  • Marinating overnight enhances flavor and tenderness but a minimum of 4 hours can work if short on time.
  • If wood or charcoal grilling is unavailable, a grill pan on the stovetop can be used for searing, followed by finishing in a 350°F oven for 30 minutes.
  • Adjust the amount of jerk seasoning according to spice preference.
  • Serve with rice and peas or grilled vegetables for a full Caribbean meal.

Find it online: https://piesbyolivia.com/honey-mango-jerk-chicken-recipe/