Recipe
Caribbean Chicken
Prep Time: 15 min
Cook Time: 45 min
Serves: 4
This tantalizing, flavourful recipe is perfect for summer. A refreshing mango salsa balances the heat of the chicken perfectly.
Contributed By: Recipe courtesy of Chicken Farmers of Ontario
Ingredients
Caribbean Chicken:
4-6
chicken legs, skinned
1 tbsp (15 mL)
paprika
1 1/2 tsp (7.5 mL)
thyme, dried
1 1/2 tsp (7.5 mL)
brown sugar
1 tsp (5 mL)
cumin, ground
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
cinnamon, ground
1/2 tsp (2.5 mL)
ginger, ground
1/2 tsp (2.5 mL)
allspice, ground
1/2 tsp (2.5 mL)
black pepper
1/4 tsp (1.25 mL)
cayenne pepper
Salsa:
2
mangoes, ripe, peeled and diced
1/2 cup (125 mL)
red onion(s), diced
2-4 tbsp (30 mL)
jalapeño pepper, diced, to taste
1
clove garlic, minced
1 tbsp (15 mL)
ginger, fresh, minced
3 tbsp (45 mL)
lime juice, fresh
1/4 cup (60 mL)
cilantro, fresh, chopped
Instructions
Caribbean Chicken
1
Make rub by combining ingredients in a small jar, cover and shake well to blend. Makes about ¼ cup (50 mL).
2
Trim any excess fat from chicken and rub 1 to 1 ½ tsp (5 to 7 mL) of rub into each leg.
3
Spray grill, preheat barbecue for 10 minutes. Reduce heat to medium. Sear both sides of meat, then reduce heat to medium-low or low, close lid and cook until meat is tender and the internal temperature reaches 165ºF or 74ºC, about 30 to 45 minutes. Turn occasionally.
Salsa
1
Make salsa by combining ingredients. Cover and refrigerate 2 to 3 hours for flavours to blend, but serve at room temperature.