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A grilled Caribbean jerk chicken recipe with mango topping. An easy recipe for the warmer summer months made by Chef Antoine Sicotte.
Want to step your grilling game up? See Chef Antoine’s guide on how to grill Creamer potatoes.
Ingredients
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Preparation
Preheat grill to 400° F.
Place all ingredients for the jerk sauce into a food processor or blender. Mix until the sauce becomes smooth, then set aside.
In a grilling pan, mix one tablespoon of the jerk sauce with the Creamer potatoes, plus any desired salt and pepper, and place on the grill.
Mix one tablespoon of jerk sauce with the chicken and any desired salt and pepper, place on the grill, and cook for 10 minutes on each side.
Meanwhile, mix all ingredients for the mango topping in a bowl and set aside.
For plating, start with a bed of Creamer potatoes, with the grilled chicken on top, and finish with more jerk sauce and the mango topping.