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Jerk Chicken With Mango Relish

Source: Burt Wolf's Travels and Traditions, Naples
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Active Time:  30 Minutes
Total Time:  35 Minutes
  Makes 6 servings
1/8 teaspoon ground cloves
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 tablespoons vegetable oil
1 garlic clove, minced
Six (6 to 8 ounces) boneless, skinless chicken cutlets, 1/2-inch thick
2 cups grapefruit juice
1/4 cup brown sugar
2 cinnamon sticks
2 tablespoons red wine vinegar
1/4 cup raisins
1 small onion, finely diced
1 red bell pepper, seeded and finely diced
1 green pepper, seeded and finely diced
2 mangoes, peeled and cut into 1/2-inch dice
vegetable oil cooking spray
In a glass or stainless mixing bowl, combine the cloves, paprika, onion powder, chili powder, black pepper, ground cinnamon and salt. Add the vegetable oil and garlic and marinate the chicken cutlets in the mixture, covered, in the refrigerator while you make the relish.

In a small saucepot over medium heat, combine the grapefruit juice, brown sugar, cinnamon sticks, and vinegar. Simmer over medium heat until the volume is reduced by half and 1 1/4 cups remain. Add the raisins, onion, and peppers and simmer over low heat until most of the liquid has evaporated and the mixture begins to look shiny. Add the mangoes, stir for a few seconds and remove from the heat and cool; you should have about 3 cups; discard the cinnamon sticks.

Spray a 10-inch skillet or stove-top grill pan with vegetable spray and set it over medium heat. Add the chicken breasts and cook, over medium heat, for 3 to 6 minutes per side or until completely cooked through. Remove from heat and cool for 2 minutes. Slice the chicken on the diagonal into thin slices and fan them out on a plate. Surround each portion of chicken with about 1/2 cup of mango chutney.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Jerk Chicken
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 401
Fat. Total: 9g
Fiber: 3g
Carbohydrates, Total: 38g
Sodium: 414mg
% Cal. from Fat: 20%
Cholesterol: 98mg
Protein: 41g
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