Page 247 - UMass2018_CookBook

Jamaican Jerk-
Rubbed Chicken
Skewers with
Mango Salsa
Source: Ayesha Curry National Mango Board
Preparation
1. To make the mango salsa, in a medium bowl, stir together the mango, onion, cilantro, lime juice, jalapeño, salt and black pepper. Let stand and allow the flavors to meld while you prepare the chicken.
2. To make the jerk chicken rub, in a large bowl, stir together the garlic, oil, shallot, thyme, brown sugar, paprika, cloves, allspice, onion powder, cayenne and black pepper. Add the chicken and coat well with the rub. Cover and refrigerate for at least 30 minutes.
3. Skewer 4 to 6 pieces of chicken onto each wooden skewer.
4. Heat a grill pan over medium-high heat. Cook the chicken skewers, turning frequently to prevent burning, until the juices run clear, about 15 minutes.
5. Serve the chicken on or off the skewers, topped with the mango salsa.
Ingredients
Makes 4 to 6 skewers
MANGO SALSA:
2 cups chopped mango 1⁄4 cup chopped red onion
1⁄4 cup chopped fresh cilantro
1⁄2 tablespoon lime juice
1 teaspoon finely diced jalapeño pepper
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
JERK CHICKEN RUB:
3 garlic cloves, minced
3 tablespoons olive oil
1 shallot, finely minced
1 tablespoon fresh thyme leaves, finely minced
1 tablespoon light brown sugar
1 teaspoon paprika
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground allspice
1⁄2 teaspoon onion powder
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground black pepper
1 pound boneless, skinless chicken breasts, cut into cubes
Wooden skewers, soaked in water and drained
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