Jerk Chicken with Grilled Red Cabbage and Mango Salsa

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Prep Time: 20 min

Cook Time: 120 min

Total Time: 35min

Marinade Time: 24hrs

Ingredients (you’ll need a smoker for this one)

  • 8 Pieces of Bone in Skin on
    Chicken Thigh
  • Any homemade Jerk Chicken
    Marinade or store bought Jerk
    Marinade
  • 1 Grilled Mango, diced
  • ½ Red Onion, diced
  • 1 Cucumber, diced
  • 1 Red Bell Pepper, diced
  • ½ Red Cabbage Quartered
  • 1 Habanero, seeded and diced
  • 1 Ear of Corn, in a bowl
  • 2-4 Tablespoons Olive Oil
  • 3 Limes juiced and Zested
  • 1 Tablespoon Rice Wine Vinegar
  • 8 Pieces of Chicken Drumstick
  • ¼ cup chopped cilantro and
    whole cilantro sprigs for garnish
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    1. Place chicken in plastic bag with marinade and let sit in fridge for a few hours to a few days. I usually let it sit in there for 2 days. The store-bought seasoning can be loosened up with a little chicken broth.
    2. For the salsa take the mango, Bell Pepper, Cucumber, Corn, Habanero and toss with Lime Juice, Rice wine Vinegar, and Oil. Let sit for an hour or two. Once ready to serve add ¼ cup chopped cilantro and mix well.
    3. Cover the cabbage with oil and salt and pepper. Place on high heat grill and grill until charred. Slice into strands and place in bowl.
    4. Then take juice of two limes, olive oil salt/pepper and mix well. Coat cabbage with dressing and serve.
    5. Smoke the chicken at about 220 degrees for about 2 hours. I used my Primo ceramic grill

Jasmine Coconut Rice

Ingredients

  • 2 Cups Jasmine Rice
  • Several Slices of Ginger
  • 3 Cloves of Garlic
  • 1 Bay Leaf
  • Few Sprigs of Thyme
  • Teaspoon of Turmeric Powder
  • Pickled Sliced Carrots
  • Teaspoon of Cumin

1. Bring Rice and 4 cups of water to boil with all ingredients above and then
bring to simmer and cover for about 10-15 minutes or until rice is cooked
through
2. Serve in a warm bowl, remove chucks of garlic and ginger, thyme sprigs