Friday, 15 May 2015

Jamaican Jerk Chicken with Mango Chili Sauce

Ready to plate

Jerk Chicken with Mango Chili Sauce, Pickled Jalapenos, and Vietnamese Do Chua
Because I was very pleased with the National Brand Spicy Tamarind Chutney, I thought I would try to use their Mango Chili Sauce in a similar way. The combination of the very spicy Jerk Seasoning by Walkerswood was nicely offset by the sweetness of this mango sauce.Naturally, both sauces needed a little help with other things!
Some of the ingredients


2 lbs chicken (wings, drumsticks, thighs, bone in, skin on)
1 tbsp dry meat seasoning
3 tsp wet jerk seasoning (either Grace or Walkerswood brands)
1 tbsb pickapeppa sauce
1 tbsp Worcester sauce
1 tbsp light or dark soya sauce
1 tbsp thick soy sauce (this is soy sauce mixed with Molasses. It gives the dish a slightly sweet flavor, and causes a nice char when the meat is broiled)
1 tbsp grated ginger
1-2 tbsp cooking oil

Add after broiling
1 300 gram bottle National Mango Chili Sauce (Available from most Indian or Pakistani grocery stores). 

  1. Score meat, add marinade ingredients, and refrigerate overnight in a Ziploc bag. Make sure to mix the marinade into the meat well.
  2. I use a special broiler pan (see photo) but any type of roasting pan with a rack could be used. I line it with foil to make clean up easy.
  3. When ready to cook, place the chicken parts on the rack so that the drippings can collect in the pan. I broil close to the broil element in my stove, turning once when the surface has charred slightly (see photo)
  4. Remove from under broiler, and place the partially broiled chicken parts in the roasting pan. Cover with the whole bottle of Mango Chili Sauce. Cover with foil, and bake in oven at 360 degrees F for 45 minutes.
  5. Remove from oven, lift off foil, and then put the roasting pan under the broiler until the skin starts to sizzle and char (about 3-5 minutes).
Broiler pan

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