Jerk chicken legs with mango chutney…
Perfect for those summer cook outs, make extra mango chutney as gifts for all your friends. Now we just need the blueberry peach pie and we have a summer holiday feats!
Ingredients
1/2 cup white vinegar
2 habanero peppers minced
1 yellow onion, chopped
4 green onions, chopped
1/2 cup fresh lime juice
2 Tbsp olive oil
3 tsp kosher salt
3 tsp black pepper
4 tsp ground allspice
4 tsp ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
3 tsp honey
6 chicken legs, with thighs still attached
Directions
- 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
2 Tbsp sweet chili sauce
2 Tbsp chopped cilantro
Salt and pepper
Directions
- Combine all ingredients in a small mixing bowl. Refrigerate at least 12 hours before serving.
