123

Made with our ‘Jamaican Jerk Seasoning’

Grilled Jerk Chicken with Fresh Mango Salsa

Serves 4

Grilled Jerk Chicken is the smoky, spicy taste of the Caribbean. A delightful dish that conjures up images of ocean vistas and warm tropical nights. This exotic delight is the exact opposite of boring and is a wonderful alternative to a traditional BBQ. Fresh salsa adds flashes of vibrant colour as well as a sweet and spicy zest to already delicious grilled chicken.

Ingredients chicken

3 tablespoons of Jamaican Jerk Seasoning
8 chicken drumsticks
4 tablespoons extra-virgin olive oil
25 g of butter
2 tablespoons garlic, crushed
2 tablespoons fresh chives, chopped or if you prefer 2 tablespoons fresh parsley, also finely chopped
salt to taste

Preparation chicken

  1. Take the chicken drumsticks out of the fridge 45 minutes before preparation, so that they can reach room temperature.
  2. Mix the Jamaican Jerk Seasoning with the extra-virgin olive oil, butter, crushed garlic and salt in a bowl.
  3. Dry the chicken legs well with a paper towel and mix thoroughly with the marinate until the chicken is coated. Set aside and leave for an hour.
  4. Cook the chicken on the BBQ or alternatively grill in a preheated oven for about 45 minutes at 225°C (455°F).
  5. Turn the chicken occasionally to brown evenly.
  6. Once done, remove from the oven and place the chicken on a cutting board for 5 minutes to rest.
  7. Garnish with either fresh chives or parsley, I prefer chives, but traditionally parsley is used.

Ingredients mango salsa

2 ripe mangos, diced
1 red bell pepper, chopped
1 large red onion, diced
½ cup fresh cilantro leaves (coriander leaves), chopped
1 jalapeño, seeded and minced
¼ cup of fresh lime juice
Salt and pepper to taste

Preparation mango salsa

  1. Combine the prepared mango, bell pepper, onion, cilantro and jalapeño in a serving bowl.
  2. Drizzle the lime juice over the salsa then add salt and pepper before mixing well. Let the salsa rest for 10 minutes before serving.

Serving ideas

While often served with either Caribbean or coconut rice, I personally prefer it with plain old Basmati rice.