Jerk & Jollof with Habanero Mango Sauce
Jerk & Jollof with Habanero Mango Sauce
Ingredients
For the Jerk Marinade
- 1 bunch fresh thyme
- 1 onions, mixed (red and white)
- 1 bunch spring onions
- 2 chunks ginger
- 1 handful garlic cloves
- 1 small amount pimento seeds, toasted
- 1 small amount black peppercorns, toasted
- 3 spoonfuls dark brown soft sugar
- 1 drizzle browning
- 4 scotch bonnets, whole
- 2 lime juice, from 2 limes
- 1 blood orange juice, from 1 blood orange
- 1 sprinkle fresh nutmeg, grated
- 1 tiny bit ground cinnamon
- 1 sprinkle ground allspice
- 1 drizzle dark soy sauce
- 1 drizzle avocado oil
For the Jerk Chicken
- 8 chicken pieces, e.g., drumsticks and thighs, cleaned
- 1 batch jerk marinade, prepared
For the Jerk Mango Habanero BBQ Sauce
- 1 remaining amount jerk marinade
- 1 generous amount ketchup
- 3 spoonfuls brown sugar
- 1 splash cider vinegar
- 1 small amount scotch bonnet, shredded
- 3 spoonfuls mango pulp, from a can
- 1 sprinkle garlic powder
For Serving
- 4 servings jollof rice, prepared
Instructions
- 1
Begin by toasting the pimento seeds and black peppercorns. Place them in a dry pan over medium heat on the stove. Toast until fragrant, shaking the pan occasionally to prevent burning. This should take about 2-3 minutes.
⏱️ 3 min
- 2
In a blender cup, combine the fresh thyme, mixed onions, spring onions, ginger chunks, and garlic cloves. Add the freshly toasted pimento seeds and black peppercorns.
⏱️ 5 min
- 3
Add the dark brown soft sugar and a drizzle of browning to the blender cup. Carefully add the four whole scotch bonnets.
⏱️ 2 min
- 4
Squeeze the juice from two limes and one blood orange directly into the blender cup. Grate a sprinkle of fresh nutmeg, add a tiny bit of ground cinnamon, and a sprinkle of ground allspice.
⏱️ 3 min
- 5
Drizzle in the dark soy sauce and avocado oil. Blend all ingredients until a smooth paste or marinade is formed. Taste and adjust seasonings if desired.
⏱️ 5 min
- 6
Place the cleaned chicken pieces into a large re-sealable plastic bag. Pour about two-thirds of the prepared jerk marinade over the chicken. Reserve the remaining marinade for the BBQ sauce.
⏱️ 5 min
- 7
Seal the bag, ensuring all air is removed, and massage the marinade into the chicken, making sure every piece is thoroughly coated. Place the bag in the refrigerator to marinate for at least 2 hours, or preferably overnight for deeper flavor.
⏱️ 5 min
- 8
While the chicken marinates, prepare the Jerk Mango Habanero BBQ Sauce. Pour the remaining jerk marinade into a saucepan over medium heat.
⏱️ 2 min
- 9
Add a generous amount of ketchup, a few spoonfuls of brown sugar, and a splash of cider vinegar to the saucepan. Stir in the shredded scotch bonnet and a few spoonfuls of mango pulp.
⏱️ 3 min
- 10
Sprinkle in some garlic powder. Mix all ingredients thoroughly and bring to a simmer. Cook, stirring occasionally, until the sauce thickens to your desired consistency, about 10-15 minutes. Taste and adjust sweetness or spice as needed.
⏱️ 15 min
- 11
Once thickened, carefully pour the finished Jerk Mango Habanero BBQ Sauce into a squeeze bottle or jar. You may strain it through a fine-mesh sieve if you prefer a smoother sauce.
⏱️ 5 min
- 12
Preheat your oven to 200°C (400°F). Line a baking tray with foil and place a baking rack on top. This allows for even cooking and charring.
⏱️ 10 min•🌡️ 200
- 13
Remove the marinated chicken from the refrigerator. Arrange the chicken pieces on the prepared baking rack, ensuring there is some space between them for air circulation.
⏱️ 2 min
- 14
Bake the chicken in the preheated oven for 45-60 minutes, or until cooked through, the internal temperature reaches 74°C (165°F), and the skin is nicely charred and browned. You can baste with some of the BBQ sauce during the last 15 minutes of cooking if desired.
⏱️ 60 min•🌡️ 200
- 15
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Cut the chicken into smaller, serving-sized pieces if desired.
⏱️ 5 min
- 16
Serve the hot jerk chicken alongside prepared Jollof rice. Generously drizzle the Jerk Mango Habanero BBQ Sauce over the chicken and rice. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk & Jollof with Habanero Mango Sauce
For the Jerk Marinade
- 1 bunch fresh thyme
- 1 onions, mixed (red and white)
- 1 bunch spring onions
- 2 chunks ginger
- 1 handful garlic cloves
- 1 small amount pimento seeds, toasted
- 1 small amount black peppercorns, toasted
- 3 spoonfuls dark brown soft sugar
- 1 drizzle browning
- 4 scotch bonnets, whole
- 2 lime juice, from 2 limes
- 1 blood orange juice, from 1 blood orange
- 1 sprinkle fresh nutmeg, grated
- 1 tiny bit ground cinnamon
- 1 sprinkle ground allspice
- 1 drizzle dark soy sauce
- 1 drizzle avocado oil
For the Jerk Chicken
- 8 chicken pieces, e.g., drumsticks and thighs, cleaned
- 1 batch jerk marinade, prepared
For the Jerk Mango Habanero BBQ Sauce
- 1 remaining amount jerk marinade
- 1 generous amount ketchup
- 3 spoonfuls brown sugar
- 1 splash cider vinegar
- 1 small amount scotch bonnet, shredded
- 3 spoonfuls mango pulp, from a can
- 1 sprinkle garlic powder
For Serving
- 4 servings jollof rice, prepared
Instructions
- 1
Begin by toasting the pimento seeds and black peppercorns. Place them in a dry pan over medium heat on the stove. Toast until fragrant, shaking the pan occasionally to prevent burning. This should take about 2-3 minutes.
⏱️ 3 min - 2
In a blender cup, combine the fresh thyme, mixed onions, spring onions, ginger chunks, and garlic cloves. Add the freshly toasted pimento seeds and black peppercorns.
⏱️ 5 min - 3
Add the dark brown soft sugar and a drizzle of browning to the blender cup. Carefully add the four whole scotch bonnets.
⏱️ 2 min - 4
Squeeze the juice from two limes and one blood orange directly into the blender cup. Grate a sprinkle of fresh nutmeg, add a tiny bit of ground cinnamon, and a sprinkle of ground allspice.
⏱️ 3 min - 5
Drizzle in the dark soy sauce and avocado oil. Blend all ingredients until a smooth paste or marinade is formed. Taste and adjust seasonings if desired.
⏱️ 5 min - 6
Place the cleaned chicken pieces into a large re-sealable plastic bag. Pour about two-thirds of the prepared jerk marinade over the chicken. Reserve the remaining marinade for the BBQ sauce.
⏱️ 5 min - 7
Seal the bag, ensuring all air is removed, and massage the marinade into the chicken, making sure every piece is thoroughly coated. Place the bag in the refrigerator to marinate for at least 2 hours, or preferably overnight for deeper flavor.
⏱️ 5 min - 8
While the chicken marinates, prepare the Jerk Mango Habanero BBQ Sauce. Pour the remaining jerk marinade into a saucepan over medium heat.
⏱️ 2 min - 9
Add a generous amount of ketchup, a few spoonfuls of brown sugar, and a splash of cider vinegar to the saucepan. Stir in the shredded scotch bonnet and a few spoonfuls of mango pulp.
⏱️ 3 min - 10
Sprinkle in some garlic powder. Mix all ingredients thoroughly and bring to a simmer. Cook, stirring occasionally, until the sauce thickens to your desired consistency, about 10-15 minutes. Taste and adjust sweetness or spice as needed.
⏱️ 15 min - 11
Once thickened, carefully pour the finished Jerk Mango Habanero BBQ Sauce into a squeeze bottle or jar. You may strain it through a fine-mesh sieve if you prefer a smoother sauce.
⏱️ 5 min - 12
Preheat your oven to 200°C (400°F). Line a baking tray with foil and place a baking rack on top. This allows for even cooking and charring.
⏱️ 10 min•🌡️ 200 - 13
Remove the marinated chicken from the refrigerator. Arrange the chicken pieces on the prepared baking rack, ensuring there is some space between them for air circulation.
⏱️ 2 min - 14
Bake the chicken in the preheated oven for 45-60 minutes, or until cooked through, the internal temperature reaches 74°C (165°F), and the skin is nicely charred and browned. You can baste with some of the BBQ sauce during the last 15 minutes of cooking if desired.
⏱️ 60 min•🌡️ 200 - 15
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Cut the chicken into smaller, serving-sized pieces if desired.
⏱️ 5 min - 16
Serve the hot jerk chicken alongside prepared Jollof rice. Generously drizzle the Jerk Mango Habanero BBQ Sauce over the chicken and rice. Enjoy!
⏱️ 2 min