“I like my food bursting with flavor, so I love to experiment with all different ethnic recipes. Sweet, tangy barbecue sauce goes well with the heat of the jerk-seasoned marinade in this recipe. Ease of prep plus an appealing presentation make it great for entertaining. And friends always come back for seconds!” —Karen Cambiotti, Stroudsburg, Pennsylvania
Mango Barbecued Jerk Chicken Thighs
Mango Barbecued Jerk Chicken Thighs
Prep Time
20 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 2 tablespoons orange juice
- 1-1/2 teaspoons lime juice
- 1-1/2 teaspoons olive oil
- 1 tablespoon Caribbean jerk seasoning
- 1 garlic clove, minced
- 4 boneless skinless chicken thighs (about 1 pound)
- BARBECUE SAUCE:
- 3 tablespoons mango chutney
- 1-1/2 teaspoons lime juice
- 1-1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Chinese five-spice powder
- 1/4 teaspoon minced fresh gingerroot
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons sesame seeds, toasted
- 1 teaspoon grated orange zest
Directions
- In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside.
- Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.
Nutrition Facts
1 chicken thigh: 232 calories, 9g fat (2g saturated fat), 76mg cholesterol, 297mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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