Jerk Rubbed Chicken Thighs with Home Made Mango-Habanero Hot Sauce

Talk About a Mouth Watering Taste Explosion!

The science that goes between sweet and hot can be a delicate one, unless you use this recipe that is!  Once you get to grilling this masterpiece you will want to make it all the time.  The reviews on this have been nothing less then staggering it is that good.

Combining the Jerk Rub, Mango, and Habanero together with everything else hidden in the recipe below will explode with flavors you don’t get to enjoy very often.

So, if you are ready to jump on board, start by watching the video below to see exactly how you can put all of this together now!

Total Time: 1 hr 26 min
Prep: 30 min
Inactive: 35 min
Cook: 21 min

Yield: 4 servings


Jerk Rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango

Homemade Mango Habanero Sauce
Cilantro leaves, for garnish
Homemade Mango-Habanero Sauce:
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar


Jerk Rub:
Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.

Homemade Mango-Habanero Sauce:
Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

That’s it!


Recipe courtesy of Bobby Flay

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