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.