Jerk Chicken (BBQ'd) with Mango Salsa

Print PrintShare with Friends


This is SOOOOO good! This recipe was originally from a Canadian Living magazine several years back. It has become a family favourite at the cottage and is great for company because it is made ahead of time. All you need to do is throw the chicken on the Q when the company arrives. Always gets rave reviews. Prep time includes marinating time.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 sweet red pepper
  • add   1/4 teaspoon salt
  • add   3 tablespoons soy sauce
  • add   1/4 teaspoon ginger
  • add   3 tablespoons orange juice
  • add   1 tablespoon cider vinegar
  • add   2 cups diced tomatoes
  • add   1/4 teaspoon curry powder
  • add   2 cloves garlic
  • add   1 tablespoon cider vinegar
  • add   1 teaspoon honey
  • add   1/2 teaspoon thyme
  • add   1/4 teaspoon nutmeg
  • add   1/2 small hot red pepper
  • add   1/4 teaspoon pepper
  • add   1/2 teaspoon allspice
  • add   1/4 teaspoon cinnamon
  • add   3 tablespoons lime juice
  • add   1 small mango
  • add   6 green onions
  • add   4 green onions
  • add   1 tablespoon vegetable oil
  • add   1 tablespoon fresh coriander (cilantro)
  • add   3 lbs skinless chicken pieces


  1. In food processor, puree together marinade ingredients.
  2. Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well.
  3. Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
  4. Reserving marinade, place chicken meaty side down on greased grill over medium heat.
  5. Close lid and cook for 30 minutes, turning occasionally and basting with marinade.
  6. Chicken is done when juices run clear when chicken is pierced.
  7. Salsa: In bowl, stir together all salsa ingredients.
  8. Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavours to blend.
  9. Let stand for 30 mintues before serving.