Ingredients for Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

• 6 colheres de sopa de azeite

• 5 Scotch bonnet chillies with seeds, chopped (wear gloves when handling chillies)

• 2 spring onions, green and white parts, chopped (about 3 tablespoons )

• 40g dried thyme

• 1 colher de sopa de mostarda seca

• 1 colher de sopa de sal kosher

• 1 colher de sopa de pimenta-do-reino moída na hora

• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

• 2 colheres de sopa de óleo vegetal

• 1 cebola roxa pequena, fatiada finamente

• 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 240ml )

• 120ml de vinagre de maçã

• 2 tablespoons (packed) brown sugar

• 1/8 colher de chá de pimenta-da-jamaica moída

• 1/4 colher de chá de sal kosher

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 7 Scotch bonnet chillies with seeds, finely diced (wear gloves when handling chillies)

• 80ml yellow deli mustard, such as French's

• 80ml freshly squeezed orange juice (from about 1 orange)

• 2 tablespoons fresh lime juice (from about 1 lime)

• 1 tablespoon (packed) brown sugar

• 1/8 teaspoons curry powder

• 1/8 colher de chá de cominho em pó

• 1/8 teaspoons ground coriander

• 1/2 colher de chá de sal kosher

• 1/2 colher de chá de pimenta-do-reino moída na hora

In blender or food processor, purée oil, chillies, spring onions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.

In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.

In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.