We had a barbecue at work last week and I was put in charge of meat (which I begged to do). This is one of the dishes I used which is a Bobby Flay recipe. The sauce is awesome, tangy, sweet and spicy at the same time. You may have to add quite a bit more honey than the recipe calls for in order to counteract the tanginess from the vinegar.
Serve this with a side salad, shown after the chicken recipe.
FOR THE SAUCE
2 tablespoons mild vegetable oil,, such as canola
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted, and coarsely chopped
2 habanero or serrano chiles, seeded and chopped
1 tablespoon honey, or more to taste
1 cup white wine vinegar, or more to taste
Salt
FOR THE JERK RUB
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons habanero chile powder, or cayenne pepper
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
FOR THE CHICKEN
8-10 skin-on chicken thighs, preferably boneless
Salt
½ cup jerk rub
Mild vegetable oil, such as canola
Mango slices
Fresh cilantro leaves
FOR THE SAUCE
Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 8 minutes; do not brown. Add the mangoes and habaneros and cook for 10 minutes, stirring often. Add the honey and vinegar and simmer until slightly thickened, IS to 20 minutes.
Transfer the mango mixture to a blender and blend until smooth. Strain into a bowl. If the mixture is too thick to pour, add a few tablespoons of warm water. Season to taste with salt, vinegar, and honey. (The sauce can be made up to a day in advance, covered, and kept refrigerated. Bring to room temperature and mix well before serving.)
FOR THE JERK RUB
Combine all ingredients on a bowl or jar with a tight-fitted lid and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid.)
FOR THE CHICKEN
Heat your grill to high. Season the chicken all over with salt. Rub the skin of the chicken with plenty ·of spice rub. Drizzle with oil and place the thighs skin side down on the grate. Grill until the skin is golden brown and crusty, 4 to 5 minutes. Turn the chicken over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and cook until just cooked through (page 5), about 4 minutes more (bone-in thighs will take longer).
Remove the chicken to a platter, garnish with mango and cilantro, and serve immediately. Pass the sauce separately.
Salad: Grilled Cherry Tomato and Watercress Salad with Green Garlic Vinaigrette
FOR THE GREEN GARLIC VINAIGRETTE
2 scallion, (white bulb and three inches of green) coarsely chopped
¼ cup parsley
¼ cup spinach
4 cloves garlic, coarsely chopped
¼ cup rice vinegar
½ cup extra virgin olive oil
1 tablespoon honey
FOR THE GRILLED CHERRY TOMATO AND WATERCRESS SALAD
900 g cherry tomatoes, cut in half
2 tablespoons olive oil
salt and freshly ground black pepper
450 g watercress, cleaned
FOR THE GREEN GARLIC VINAIGRETTE
Combine the green onion, parsley, spinach, garlic, and vinegar in a blender and blend until smooth. With the motor"running, slowly add the olive oil until mixture is emulsified. Add honey and season with salt and pepper. May be refrigerated for 1 day. Serve at room temperature. Makes 1 1/4 cups.
FOR THE CHERRY TOMATO AND WATERCRESS SALAD
Preheat a gas or charcoal grill to high. Toss the tomatoes with the olive oil in a medium bowl, and season with salt and pepper.
On the grill or in a wire basket, grill the tomatoes until they are just cooked through but still hold their shape, 1 to 2 minutes on each side. Toss the watercress with 1/4 cup of the Green Garlic Vinaigrette, season with salt and pepper, and arrange on a platter. Top with the tomatoes and drizzle with more of the vinaigrette. Serve any remaining vinaigrette alongside.
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