Back to Mango Barbecued Jerk Chicken Thighs

Print Options


Card Sizes

Mango Barbecued Jerk Chicken Thighs Recipe

Mango Barbecued Jerk Chicken Thighs Recipe

“I like my food bursting with flavor, so I love to experiment with all different ethnic recipes. Sweet, tangy barbecue sauce goes well with the heat of the jerk-seasoned marinade in this recipe. Ease of prep plus an appealing presentation make it great for entertaining. And friends always come back for seconds!” —Karen Cambiotti, Stroudsburg, Pennsylvania
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min. YIELD:4 servings


  • 2 tablespoons orange juice
  • 1-1/2 teaspoons lime juice
  • 1-1/2 teaspoons olive oil
  • 1 tablespoon Caribbean jerk seasoning
  • 1 garlic clove, minced
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 tablespoons mango chutney
  • 1-1/2 teaspoons lime juice
  • 1-1/2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Chinese five-spice powder
  • 1/4 teaspoon minced fresh gingerroot
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons sesame seeds, toasted
  • 1 teaspoon grated orange peel


  • 1. In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • 2. For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange peel; set aside.
  • 3. Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce. Yield: 4 servings.

Nutritional Facts

1 chicken thigh equals 232 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 297 mg sodium, 14 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.