Jerk Chicken Skewers with Mango Habanero Sauce

• Meat

  • 1 lbs Chicken breasts, boneless skinless

• Produce

  • 1 clove Garlic
  • 1/2 tsp Garlic
  • 1 tsp Ginger, fresh
  • 1/2 Habanero pepper
  • 2 Juice of a lime
  • 2 cups Mango
  • 1/2 cup Red onion
  • 2 tsp Thyme, fresh
  • 1/2 Yellow onion, small

• Condiments

  • 2 tsp Honey
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1/2 tsp Cinnamon, ground
  • 1 Kosher salt
  • 1 Kosher salt and black pepper
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • juice of an orange

Found on reciperunner.com

Description

Ingredients

• 1-1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 cup diced red onion
• Juice of an orange
• Juice of a lime
• 2 tablespoons low sodium soy sauce
• 2 tablespoons extra virgin olive oil
• 1 clove of garlic, minced
• 1/2 of a habanero pepper, seeds removed
• 2 teaspoons fresh thyme
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon honey
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Kosher salt and black pepper to taste
• 2 cups peeled and diced mango
• 1/2 of a small yellow onion, diced
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon grated garlic
• 1/2-1 teaspoon seeded and minced habanero pepper, use more or less depending on hot spicy you want the sauce.
• 1-2 teaspoons honey
• Juice of a lime
• Kosher salt to taste

Directions

• In a medium sized skillet over medium-high heat, heat a teaspoon of oil.
• When the oil is hot add the diced onion, garlic and ginger and sauté for 2-3 minutes or until the onion starts to soften.
• Add in the diced mango and minced habanero and sauté for another 2-3 minutes.
• Pour the mixture into a blender or food processor along with the honey, lime juice and salt to taste and blend until smooth.
• Let the sauce cool, then store in an airtight container in the refrigerator until ready to serve.
• The sauce may be served cold or warmed in the microwave.
• Blend all of the marinade ingredients together in a blender or food processor until smooth or nearly smooth.
• Add the piece of chicken to a gallon sized freezer bag along with the marinade and seal the bag.
• Massage the marinade into the chicken then store it in the refrigerator for 1-2 hours.
• After the chicken has marinated, preheat your grill to medium-high heat.
• While the grill is heating skewer the pieces of chicken.
• Spray or brush the grill grates with oil then place the chicken skewers on.
• Grill the chicken for approximately 3-4 minutes depending on the size then use tongs to flip them over and grill for another 3-4 minutes or until they are cooked through.
• Serve the jerk chicken with the mango habanero sauce for dipping or drizzled over the chicken.
• Brown rice and black beans go great with the chicken and sauce as well.