Grilled Jerk Chicken with Mango Cilantro Salsa

  • serves 4
Bobby Flay
Bobby Flay

Spicy grilled chicken is topped with a sweet mango salsa.

41 Ratings
Directions for: Grilled Jerk Chicken with Mango Cilantro Salsa


½ cup vegetable oil

1 onion, coarsely chopped

2 scallions, coarsely chopped

1 large Scotch bonnet pepper, stem and seeds removed

1 Tbsp fresh ginger, grated

3 cloves garlic, coarsely chopped

1 Tbsp finely chopped fresh thyme

2 Tbsp red wine vinegar

1 Tbsp light brown sugar

¼ tsp ground cinnamon

¼ tsp freshly ground nutmeg

pinch ground cloves

1 tsp ground allspice

½ tsp salt

¼ tsp freshly ground black pepper

1 tsp fresh lime juice

4 chicken thighs, skin on, bone in

4 drumsticks, skin on

Mango-Cilantro Relish

2 mangoes, peeled and diced

¼ cup finely chopped red onion

2 Tbsp chopped cilantro

3 Tbsp lime juice

3 Tbsp fresh orange juice

Salt and freshly ground pepper


1. Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Relish

1. Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

See more: Chicken, Lunch, Dinner, Caribbean, Grill, Poultry

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