Honey Mango Jerk Chicken

• 8 bone-in chicken thighs
• 2 honey mangoes
• 4 cloves garlic
• 2 teaspoons sea salt
• 1 lime, zested and juiced
• 1 tablespoon honey
• 1 teaspoon sherry vinegar
• 2 tablespoons jerk seasoning

1. In a mortar and pestle, crush garlic cloves.
2. Add chopped peppers and salt, grind until the mix is a chunky paste. Add mango, lime zest, juice, honey and vinegar, mix. Reserve half for a sauce.
3. Put chicken thighs and half of the mango marinade in a zip-lock bag, refrigerate overnight
4. For jerk seasoning: Toast and grind 1 tbsp cumin seed, 1 tbsp tellicherry black pepper and 1 tsp clove.rnCombine with 1/4 cup cane sugar, 1 tbsp sea salt, 1 tsp cinnamon 1 tsp allspice
5. Remove chicken thighs from marinade, wipe away excess honey mango mixture. Coat with jerk seasoning. Refrigerate for an hour.
6. Prepare 2 zone wood or charcoal grill.
7. Sear chicken over high heat. Remove to cooler side of grill
8. Cook for an additional 20-30 minutes, or until tender, falling off the bone.
9. Serve with the remaining mango sauce and a glass of milk.

chicken, honey mangoes, garlic, salt, lime, honey, sherry vinegar, jerk seasoning

Taken from food52.com/recipes/71543-honey-mango-jerk-chicken (may not work)