Grilled Mango-Habanero Jerk Chicken

  • Ready in 45m

  • Serves 4

  • 338 calories

  • 9.89g carbs

The recipe Grilled Mango-Habanero Jerk Chicken could satisfy your Central American craving in roughly 45 minutes. For $2.34 per serving, you get a main course that serves 4. Watching your figure? This gluten free recipe has 330 calories, 37g of protein, and 12g of fat per serving. 1 person has made this recipe and would make it again. Head to the store and pick up brown sugar, golden rum, ground pepper, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

14 ingredients

  1. 1 tsp brown sugar
  2. 2 tbsps butter
  3. 2 tsps canola oil
  4. 1/4 tsps dried thyme
  5. 1 tsp garlic powder
  6. 1/4 tsps ground allspice
  7. 1 tsp ground coriander
  8. 1/4 tsps ground pepper
  9. 1/2 habanero pepper
  10. 1/2 tsps kosher salt
  11. 1 small mango
  12. 1/4 cups rum
  13. 24 oz skinless boneless chicken breast halves
  14. 2 tbsps white vinegar

Instructions

  1. Combine rum, mango, and habanero in the bowl of a food processor; process until smooth.
  2. Pour mango mixture into a small saucepan; bring to a boil. Stir in vinegar, butter, and 1/8 teaspoon salt; reduce heat, and simmer 6 minutes or until reduced to 1 cup.
  3. Combine remaining 3/8 teaspoon salt, garlic powder, and next 5 ingredients (through allspice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.
  4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange chicken on pan; grill 5 minutes on each side or until done.
  5. Remove chicken from pan.
  6. Let stand 5 minutes.
  7. Cut across the grain into thin slices.
  8. Serve with mango sauce.
Grilled Mango-Habanero Jerk Chicken

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