Jerked Chicken with Mango-Cilantro Relish And Bbq Red Onions

Categories: Grilling & , Marinades, Salsa & sau, Poultry ent
Yield: 8 servings

---------------------------MANGO-CILANTRO RELISH---------------------------
2 Ripe mangoes; peeled & diced
1/2 Red onion; finely sliced
2 tb Cilantro; finely diced
2 tb Fresh lime juice
2 tb Fresh orange juice
2 tb Olive oil
Kosher salt and freshly
-ground pepper

-------------------------------JERK MARINADE-------------------------------
2 c Vegetable oil
2 lg Yellow onions; coarsely
-chopped
4 Scallions; coarsely chopped
3 Habanero peppers or jalapeno
-peppers; stemmed & seeded
3 tb Fresh gingerroot; peeled &
-grated
6 Cloves garlic; coarsely
-chopped
2 tb Fresh thyme; finely chopped
1/2 c Red wine vinegar
3 tb Light brown sugar
1/4 ts Cinnamon
1/4 ts Ground nutmeg; freshly
-ground
1 pn Ground cloves
2 ts Ground allspice
2 tb Fresh lime juice

----------------------------------CHICKEN----------------------------------
8 Chicken thighs; boned &
-skinned
Kosher salt and freshly
-ground pepper

---------------------------------RED ONIONS---------------------------------
16 sl Red onion; 1/2" thick
-slices, don't let the
-slices separate into rings!
Mesa Barbecue Sauce; or your
-favorite
Kosher salt and freshly
-ground pepper

FIRST THING I DID WAS HALVE THE RECIPE!!

For the relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be refrigerated 1 day; serve at room
temperature. Makes 4 cups.

For marinade: Process all ingredients in a food processor until smooth. May
be refrigerated, covered, for 1 day. Makes about 3 cups.

For chicken: Pierce the chicken with a fork all over. Place it in a large
shallow pan or baking dish. Cover with the marinade and rub it in well.
Refrigerate, covered, for 24 or up to 48 hours, depending on how intense
you want the flavor to be.

Preheat the George Foreman Grill (or a gas or charcoal grill to medium).

For George Foreman Grill: Remove the chicken from the marinade, shaking off
excess (discard the marinade). Season with salt and pepper and grill the
chicken until golden brown and cooked through, about 4 minutes. If you want
the great grill marks, flip the chicken over but turn it at the same time
so the lines criss-cross. I usually do this about 2 minutes in. I also do
it because I feel the bottom grid makes better marks than the top one. You
don't have to turn the chicken over since the grill cooks both top and
bottom at the same time. Just my preferance.

For charcoal or gas grill: Remove the chicken from the marinade, shaking
off excess (discard the marinade). Season with salt and pepper and grill
the chicken until golden brown and cooked through, 5-6 minutes on each
side.

For the red onions: Brush the onions on both sides with the sauce and
season with salt and pepper.

On a preheated grill (or GF Grill), cook slightly, just to obtain grill
marks, about 3 minutes on each side (For GF Grill, brush the onions with
olive oil, sprinkle with salt and pepper and grill for 3-4 minutes until
soft. Then brush with some sauce, grill for 1 more minute so the sauce
doesn't stick to the grill and caramelize).

Arrange the chicken and red onions on a big platter and serve the
Mango-Cilantro Relish alongside.

Recipe by: Adapted from Boy Meets Grill by Bobby Flay

Posted to CHILE-HEADS DIGEST by RST G on Jun 13, 1999,

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