BBQ Jerk Chicken with Mango Salsa | A great plate to produce for your summer BBQ’s – this jerk chicken recipe with mango salsa is vibrant, fresh and simple to make using ingredients from @dunnesstores!
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Serves: 6
Time: 30 minutes, plus marinating time
915g chicken drumsticks & thighs
For the marinade:
1 thumb sized piece of ginger, grated
4 garlic cloves, grated
3 limes, zest
1 red chilli, finely chopped
1 green chilli, finely chopped
6 sprigs fresh thyme, finely chopped
Handful of coriander, finely chopped
1 tsp dried oregano
3 tsp allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
6 tbsp tomato ketchup
2 tbsp honey
1 tbsp olive oil
Sea salt & freshly ground black pepper
For the salsa:
2 ripe mangos, peeled, stone removed, roughly chopped
4 spring onions, finely chopped
½ cucumber, deseeded and diced
1 small chilli, deseeded and finely chopped
1 lime, juice, plus extra to serve
2 tsp of olive oil
Handful of fresh coriander
Sea salt & freshly ground black pepper
In a large bowl, combine all of the marinade ingredients together. Place the chicken on top of the mixed marinade and rub the marinade into the chicken until it is evenly coated.
Set aside and allow the chicken to marinate for as long as you can.
Light the barbecue, allowing it to reach a medium high temperature.
Meanwhile, add all of the ingredients for the salsa in a mixing bowl and toss through.
Cook the chicken for around 15 minutes, turning only once during cooking time and checking it with a meat thermometer to make sure it is cooked all the way through.
Plate the chicken up platter-style, with the mango salsa on the side and serve with some extra lime juice and lime wedges. Enjoy!
