Jerk Chicken with Pineapple Mango Sauce
Category:
Easy
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Ingredients
For 6 Person(s)
Recipe
- 4 pound(s) Chicken, cut in quarters
- 1/4 cup(s) Grace White Vinegar
- 1 cup(s) water
- 1 sprig(s) thyme
- 1/4 cup(s) escallion
- 5 clove(s) garlic, chopped
- 1 teaspoon(s) ginger, crushed
- 1 medium onion, chopped
- 1/4 cup(s) Grace Jerk Seasoning
- 1 tablespoon(s) sugar
- 12 whole pimento berries
- 1 whole scotch bonnet pepper
- 2 teaspoon(s) soy sauce
- 2 tablespoon(s) white rum (optional)
- 1 1/2 cup(s) water
- 1/2 can(s) Grace Pineapple Juice
- 1/2 can(s) Grace Mango Nectar
- 1 cup(s) pineapple, diced
- 1/4 cup(s) honey
- 1 tablespoon(s) soy sauce
- 1/2 teaspoon(s) nutmeg powder
- 1/2 teaspoon(s) cinnamon powder
- marinade from chicken
Jerk Chicken with Pineapple Mango Sauce Directions
- Cut chicken in quarters and wash in a mixture of vinegar and water.
- Combine thyme, escallion, garlic, ginger, onion, jerk seasoning, sugar, pimento berries, whole pepper, soy sauce and rum in a blender. Add 1 1/2 cups water and blend until smooth.
- Pour blended seasoning mix over the chicken and rub the mixture in. Cover and put to marinate in the refrigerator for about 1 hour or overnight.
- Place chicken on a preheated grill or in an oven 180°C/350°F and cook for about 1 1/4 hours. Turn the chicken pieces so that it develops a brown colour on both sides.
TO MAKE THE SAUCE: Combine ingredients for sauce and put to boil. Pour in the marinade from the chicken, mix well and boil until the mixture thickens. Use to glaze the chicken.
TO SERVE: Chop each quarter in 2-4 pieces and serve with roast sweet potato, breadfruit, slices of bread or with boiled rice.
