Jerk Chicken With Mango Relish

Jerk Chicken With Mango Relish


1/8 Teaspoon Ground cloves
1 Teaspoon Paprika
1 Teaspoon Onion powder
1 Teaspoon Chili powder
1/2 Teaspoon Ground black pepper
1 Teaspoon Ground cinnamon
3/4 Teaspoon Salt
3 Tablespoon Vegetable oil
1 Garlic clove; minced
Six (6 to 8 ounces) boneless, skinless chicken cutlets, 1/2−inch thick
2 Cup Grapefruit juice
1/4 Cup Brown sugar
2 Cinnamon sticks
2 Tablespoon Red wine vinegar
1/4 Cup Raisins
1 Small Onion; finely diced
1 Red bell pepper; seeded and finely diced
1 Green pepper; seeded and finely diced
2 Mangoes; peeled and cut into 1/2−inch dice
Vegetable spray

In a glass or stainless mixing bowl, combine the cloves, paprika, onion
powder, chili powder, black pepper, ground cinnamon and salt. Add the
vegetable oil and garlic and marinate the chicken cutlets in the mixture,
covered, in the refrigerator while you make the relish.

In a small saucepot over medium heat, combine the grapefruit juice, brown sugar, cinnamon sticks, and vinegar. Simmer over medium heat until the volume is reduced by half and 1 1/4 cups remain. Add the raisins, onion, and peppers and simmer over low heat until most of the liquid has evaporated and the mixture begins to look shiny. Add the mangoes, stir for a few seconds and remove from the heat and cool; you should have about 3 cups; discard the cinnamon sticks.

Spray a 10−inch skillet or stove−top grill pan with vegetable spray and set it over medium heat. Add the chicken breasts and cook, over medium heat, for 3 to 6 minutes per side or until completely cooked through. Remove from heat and cool for 2 minutes. Slice the chicken on the diagonal into thin slices and fan them out on a plate. Surround each portion of chicken with about 1/2 cup of mango chutney.

B-man :wink: