Jerk Chicken on Naan w/ Mango Salsa
Yield: 4
Brian Carson
Chef
01:10
Prep
00:30
Cook
01:40
Total Time
Ingredients & Directions
Directions
Mango Salsa
1/3 cup
Mango, small diced
2
Limes, juiced
1/4 cup
Cilantro
1/4 cup
Jalapeño, small diced
1 tablespoon
Olive oil
1/4 cup
Red bell pepper, small dice
Mango Salsa
- In a medium mixing bowl add all ingredients and mix together well.
- Cover bowl with plastic wrap and place in fridge until ready to serve.
Jerk Chicken
4
1/4 cup
Canola oil
1 tablespoon
Cayenne powder
2 teaspoons
Onion powder
2 teaspoons
Thyme, dried
4 tablespoon
Parsley, chopped
3 teaspoon
Sugar
2 teaspoon
Salt
1 teaspoon
Paprika
1 teaspoon
Allspice
1/2 teaspoon
Black pepper
1/2 teaspoon
Nutmeg
1/4 teaspoon
Cinnamon
Mango salsa
Naan bread
1/4 cup
Cilantro, clean whole leaves
Jerk Chicken
- In a mixing bowl, add cayenne powder, onion powder, thyme, sugar, salt, paprika, allspice, black pepper, nutmeg, and cinnamon; mix together until well incorporated.
- On a clean cutting board, lay chicken skin side down and evenly distribute dried ingredients in mixing bowl as well as parsley; flip chicken and repeat on other side.
- If skin didn't stay attached, wrap around breast piece to cover as much of the smooth side of the breast as possible.
- Place Dutch oven (5 ounce) over medium-heat and add enough canola oil to pan fry chicken.
- Carefully place chicken skin side down into Dutch oven.
- Cook skin side down for 5-7 minutes or until skin is crispy then flip chicken over with tongs; cook for another 5-7 minutes or until internal temperature reaches 165°F.
- Turn heat off, place chicken skin side up on a clean cutting board and let it rest for 2-3 minutes.
- Slice breast on the bias (slice chicken against the grain) in 1 inch slices.
- Serve topped with mango salsa, toasted Naan bread and cilantro leaves.
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Jerk Chicken on Naan w/ Mango Salsa
Brian Carson
Chef
Yield: 4
01:10
Prep
00:30
Cook
01:40 Total Time
Ingredients
Directions
Mango Salsa
1/3 cup
Mango, small diced
2
Limes, juiced
1/4 cup
Cilantro
1/4 cup
Jalapeño, small diced
1 tablespoon
Olive oil
1/4 cup
Red bell pepper, small dice
Mango Salsa
- In a medium mixing bowl add all ingredients and mix together well.
- Cover bowl with plastic wrap and place in fridge until ready to serve.
Jerk Chicken
4
1/4 cup
Canola oil
1 tablespoon
Cayenne powder
2 teaspoons
Onion powder
2 teaspoons
Thyme, dried
4 tablespoon
Parsley, chopped
3 teaspoon
Sugar
2 teaspoon
Salt
1 teaspoon
Paprika
1 teaspoon
Allspice
1/2 teaspoon
Black pepper
1/2 teaspoon
Nutmeg
1/4 teaspoon
Cinnamon
Mango salsa
Naan bread
1/4 cup
Cilantro, clean whole leaves
Jerk Chicken
- In a mixing bowl, add cayenne powder, onion powder, thyme, sugar, salt, paprika, allspice, black pepper, nutmeg, and cinnamon; mix together until well incorporated.
- On a clean cutting board, lay chicken skin side down and evenly distribute dried ingredients in mixing bowl as well as parsley; flip chicken and repeat on other side.
- If skin didn't stay attached, wrap around breast piece to cover as much of the smooth side of the breast as possible.
- Place Dutch oven (5 ounce) over medium-heat and add enough canola oil to pan fry chicken.
- Carefully place chicken skin side down into Dutch oven.
- Cook skin side down for 5-7 minutes or until skin is crispy then flip chicken over with tongs; cook for another 5-7 minutes or until internal temperature reaches 165°F.
- Turn heat off, place chicken skin side up on a clean cutting board and let it rest for 2-3 minutes.
- Slice breast on the bias (slice chicken against the grain) in 1 inch slices.
- Serve topped with mango salsa, toasted Naan bread and cilantro leaves.
