Jerk-Rubbed Chicken Thighs with Homemade Mango-Habanero Hot Sauce

Elevate your dinner game with this tantalizing blend of Caribbean spices and fiery, fruity hot sauce. This recipe balances the rich, smoky flavor of jerk chicken with the vibrant kick of mango-habanero hot sauce, promising a culinary adventure. Suited for both beginners and seasoned chefs, this dish is sure to impress.

Cooking Time

• Prep time: 40 minutes (includes marinating)
• Cook time: 20 minutes
• Total time: 1 hour

Serving Size

• Serves 4 people

Ingredients

For the Jerk Chicken:

• 8 boneless, skinless chicken thighs
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Mango-Habanero Hot Sauce:

• 1 ripe mango, peeled and diced
• 2 habanero peppers, seeds removed and chopped
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 garlic clove, minced
• Salt to taste

Directions

1. Prepare the Chicken:
   • In a large bowl, combine chicken thighs, jerk seasoning, olive oil, salt, and pepper. Mix well to coat each thigh evenly.
   • Marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
2. Make the Mango-Habanero Hot Sauce:
   • In a blender, combine mango, habanero peppers, apple cider vinegar, honey, and garlic.
   • Blend until smooth. Taste and season with salt as needed.
   • Transfer to a saucepan and simmer over low heat for 10 minutes. Let it cool.
3. Cook the Chicken:
   • Preheat your grill, grill pan, or skillet over medium-high heat.
   • Cook the chicken thighs for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
4. Serve:
   • Arrange the cooked chicken thighs on a serving platter.
   • Drizzle with the homemade mango-habanero hot sauce.
   • Garnish with fresh herbs if desired.

Nutritional Info

Enjoy your Jerk-Rubbed Chicken Thighs with a side of rice and peas or a fresh garden salad for a complete meal. The perfect blend of spicy, sweet, and savory will make this dish a go-to in your cooking repertoire!