Grilled Jerk Chicken with Mango Cilantro Salsa

• 1 cup vegetable oil
• 1 large yellow onion, coarsely chopped
• 3 scallions, coarsely chopped
• 2 Scotch bonnet pepper, stem and seeds removed
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, coarsely chopped
• 2 tablespoons finely chopped fresh thyme leaves
• 1/4 cup red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice
• 8 chicken thighs, skin on, bone in
• 8 drumsticks, skin on
• Mango Cilantro Salsa, recipe follows

1. Puree all the ingredients, except the chicken, in a food processor until almost smooth.
2. Pierce the chicken with a fork to make tiny holes.
3. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
4. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
5. Preheat grill.
6. Grill chicken on each side for 5 to 6 minutes or until cooked through.
7. 3 ripe mangoes, peeled and diced
8. 1/4 cup finely chopped red onion
9. 2 tablespoons chopped fresh cilantro leaves
10. 1 tablespoon chopped fresh oregano leaves
11. 1 tablespoon chopped green onions
12. 3 tablespoons lime juice
13. 3 tablespoons fresh orange juice
14. 1 teaspoon honey
15. Salt and freshly ground black pepper
16. Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

vegetable oil, yellow onion, scallions, scotch, fresh ginger, garlic, thyme, red wine vinegar, light brown sugar, ground cinnamon, freshly ground nutmeg, ground cloves, ground allspice, salt, freshly ground black pepper, lime juice, chicken, mango

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-jerk-chicken-with-mango-cilantro-salsa-recipe2.html (may not work)