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Mango Barbecued Jerk Chicken Thighs

 Mango Barbecued Jerk Chicken Thighs
“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
4 ServingsPrep: 20 min. + marinating Cook: 20 min.


  • 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


  • 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.
  • For barbecue sauce, in a small bowl, combine the chutney, lime juice,
  • honey, mustard, five-spice powder and ginger; set aside. In another

2 of 2

Mango Barbecued Jerk Chicken Thighs (continued)

Directions (continued)

  • small bowl, combine the cilantro, sesame seeds and orange peel; set
  • aside.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.