Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce

By Cubby

Recipe courtesy Bobby Flay

Ingredients

• 2 tablespoons ground coriander
• 2 tablespoons ground ginger
• 2 tablespoons light brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon cayenne powder
• 2 teaspoons coarse black pepper
• 2 teaspoons dry thyme
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cloves
• 8 chicken thighs
• Sliced fresh mango
• Homemade Mango Habanero Sauce, recipe follows
• Cilantro leaves, for garnish
• 1 tablespoon canola oil
• 1 small Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 ripe mangoes, peeled, pitted and coarsely chopped
• 1 habanero, chopped
• 1 cup white wine vinegar
• Salt

Details

Servings 4
Preparation time 30mins
Cooking time 51mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

Yield: 4 servings

MOP for Baked Wings ala Alton Brown

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.