Jerk Chicken with
Spicy Mango Topper
Freska Produce
2 ripe Freska mangoes,
peeled, pitted and cut
into 1/4-inch dice
1/4 cup lime juice
2 tablespoons
brown sugar
1/2 teaspoon crushed
red pepper
In a medium bowl, stir together mangoes, lime juice,
brown sugar, red pepper, garlic powder, cinnamon
and allspice. Set aside.
Preheat the grill.
1/4 teaspoon garlic
powder
1/4 teaspoon ground
cinnamon
1/4 teaspoon ground
allspice
Rinse chicken and pat dry. Sprinkle on both sides with
jerk seasoning and let stand for 10 minutes.
Cook chicken on a well-oiled grill over medium heat
for about 5-7 minutes on each side, or until cooked
through.
Remove from the grill and squeeze lime halves over
the chicken. Serve with mango topper.
Makes 4 servings.
4 boneless, skinless
chicken breast halves,
flattened slightly
(about 1 1/2 pounds)
2 tablespoons Jamaican
jerk seasoning blend
1 lime, cut in half
Mango Barbecued Chicken
Profood
25-30 strips Philippine
Preheat the grill.
Brand* dried mango
3 tablespoons apple
cider vinegar
Soak dried mango in hot water for about 5 minutes,
or until tender.
2 tablespoons dark
brown sugar
1 garlic clove, minced
1/4 cup ketchup
6 boneless, skinless chicken
breast halves
Combine mango, vinegar, brown sugar, garlic and
ketchup in a food processor and blend until smooth.
Brush chicken with some of the sauce and grill over
medium-high heat, basting with the sauce, until it is
fully cooked. Makes 6 servings.
Tip: To cook in the oven, cover the chicken with
sauce and bake at 350°F for 30 minutes. Or cook in a
slow cooker on low for 6-8 hours.
Brands may vary by region; substitute a similar product.
