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40 Eden Valley Road
Angaston SA 5353
Australia

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Sam’s Jerk Chicken with Mango Salsa

Serves
5 (as a side)
Preparation
20
Cooking
10

Looking for the perfect pairing for our Block 2 Grenache Rosé? Try something a little exotic this summer, with our winemaker Sam Wigan’s Jamaican jerk chicken with mango salsa recipe on the barbecue!

Sam loves to travel and cook, and always brings a recipe, or two, home with him where ever he goes.

If you’re looking for something to spice up your barbecue, why not bring the flavours of the Caribbean to your mid-week repertoire with Sam’s Jamaican jerk chicken with mango salsa.

Originating in Jamaica, the key ingredients of “jerk” pastes or marinades are pimento (all spice) and bonnet peppers (habaneros), which means that when it comes to jerk chicken the perfect pairing is something refreshing and sweet to balance the heat.

The hero of this dish is the mango salsa, which cools the palate and is so easy to make, and pairs perfectly with our refreshing Block 2 Grenache Rosé, which incidentally Sam makes too.

Bursting with complex flavours, texture and enticing aromas that sing summer, this Jamaican jerk chicken with mango salsa served with our Block 2 Grenache Rosé is a simple and delicious combination perfect for summer nights.

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Ingredients

  • 10 chicken thighs (boned with skin on)
  • Jerk paste
  • 1/2 cup sunflower oil
  • The juice of 1 lime
  • 1 onion, coarsely chopped
  • 2 spring onions, coarsely chopped
  • 1 habanero chopped
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Mango salsa
  • 2 mangoes, peeled and diced
  • 1 bunch of chopped coriander
  • The juice of one lime
  • Salt and pepper to taste

Method

Place all ingredients for the jerk paste in a food processor and blitz until a paste is formed.

In a large mixing bowl massage the jerk paste into the chicken thighs ensuring you cover all of the chicken with the marinade.

Cover the bowl and leave to marinate overnight in the fridge.

If you’re using the barbecue, preheat to 200°C and place on the grill for 15 minutes on each side with the lid down.

Too hot to venture outside? You can also use the grill in your oven, roasting the chicken skin-side-up on a rack until it’s nicely coloured, then turning the chicken over and continuing to roast until it’s cooked through – this should take around 30 minutes.

For the mango salsa combine all ingredients in a bowl and mix well ready to serve.

Once the chicken is cooked, allow it to rest for a few minutes then slice into 2cm strips and serve with the Mango Salsa and an ice cold glass of the Yalumba Block 2 Grenache Rosé.