5/27/13 - Jerk chicken legs with mango chutney

  • Chef Judi Gallagher
  • 1

Perfect for those summer cookouts, make extra mango chutney as gifts for all your friends.  Now we just need the blueberry peach pie and we have a summer holiday feast!

 

1/2 cup white vinegar

2 habanero peppers minced

1 yellow onion, chopped

4 green onions, chopped

1/2 cup fresh lime juice

2Tbsp olive oil

3tsp kosher salt

3tsp black pepper

4tsp ground allspice

4tsp ground cinnamon

4 tsp ground nutmeg

4 tsp ground ginger

3tsp honey

6 chicken legs, with thighs still attached

Preheat oven to 350 degrees. Give chicken legs a good rinse with cold water and pat dry with paper towels. Combine all other ingredients in a blender and pulse until a smooth paste has formed. Rub each chicken leg generously with the marinate, cover with plastic wrap and refrigerate at least two hours.

Cook covered with foil at 350 degrees until the chicken reads 165 degrees when checked with a thermometer. Allow chicken to rest 10 minutes before serving. Garnish with mango salsa.

Mango relish

1 mango diced

1/2 red pepper diced

1 small tomato diced

1/4 cup chopped yellow onion

2Tbsp sweet chili sauce

2Tbsp chopped cilantro

Salt and pepper

Combine all ingredients in a small mixing bowl. Refrigerate at least 12

hours before serving.