Ingredients
-
-
6
-
2
-
1/2
-
3
-
3
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
Directions
Jerk Chicken (Bbq’d) With Mango Salsa,This is so good! This recipe was originally from a Canadian Living magazine several years back. It has become a family favourite at the cottage and is great for company because it is made ahead of time. All you need to do is throw the chicken on the Q when the company arrives. Always gets rave reviews. Prep time includes marinating time.,After making as posted, I thought the marinade was good, but needed something else so I added 2 cloves of pressed garlic. The chicken turned out delicious, but needed salt to taste. I thought the salsa had a nice flavor, but needed a bit more tang or something….maybe some crushed red peppers or a little more vinegar. I was also thinking of adding 1 cup of a favorite salsa instead of the tomatoes. Thanks for sharing this, it was a delicious dinner. 🙂
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Steps
|
1
Done
|
In Food Processor, Puree Together Marinade Ingredients. |
|
2
Done
|
Place Chicken in Shallow Dish or Ziplock Bag and Pour Marinade Over Top, Turning to Coat Well. |
|
3
Done
|
Cover and Marinade in Refrigerator For at Least 6 Hours or Up to 24 Hours, Turning Occasionally. |
|
4
Done
|
Reserving Marinade, Place Chicken Meaty Side Down on Greased Grill Over Medium Heat. |
|
5
Done
|
Close Lid and Cook For 30 Minutes, Turning Occasionally and Basting With Marinade. |
|
6
Done
|
Chicken Is Done When Juices Run Clear When Chicken Is Pierced. |
|
7
Done
|
Salsa: in Bowl, Stir Together All Salsa Ingredients. |
|
8
Done
|
Cover and Refrigerate For at Least 2 Hours or Up to 6 Hours to Allow Flavours to Blend. |
|
9
Done
|
Let Stand For 30 Minutes Before Serving. |
