Taste of Home
Mango Barbecued Jerk Chicken Thighs
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min.
YIELD: 4 servings.
“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
Ingredients
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2 tablespoons orange juice
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1-1/2 teaspoons lime juice
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1-1/2 teaspoons olive oil
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1 tablespoon Caribbean jerk seasoning
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1 garlic clove, minced
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4 boneless skinless chicken thighs (about 1 pound)
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BARBECUE SAUCE:
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3 tablespoons mango chutney
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1-1/2 teaspoons lime juice
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1-1/2 teaspoons honey
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1 teaspoon Dijon mustard
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1/4 teaspoon Chinese five-spice powder
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1/4 teaspoon minced fresh gingerroot
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1 tablespoon minced fresh cilantro
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1-1/2 teaspoons sesame seeds, toasted
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1 teaspoon grated orange zest
Directions
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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.
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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 zest; set aside.
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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.
Nutrition Facts
1 chicken thigh: 232 calories, 9g fat (2g saturated fat), 76mg cholesterol, 297mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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