Jerk Chicken Thighs with Tropical Chutney

Are you dreaming of the tropics, but stuck at home?  This dinner will take you to a culinary paradise and have your taste buds thinking you are on vacation. The chicken thighs are tasty and so tender.  The tropical chutney is so good you will want to can it so you can savor it all year.

Recipe adapted from Food Network

Ingredients:

Jerk Chicken-

6 boneless skinless chicken thighs trimmed

1 tablespoon ground allspice

2 tablespoons brown sugar

1 tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon salt

½ teaspoon cumin

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon black pepper

1/8 teaspoon cayenne

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

½ cup orange juice

2 tablespoons extra virgin olive oil

Tropical Chutney-

¼ cup red wine vinegar

¼ cup honey

¼ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 mango diced

½ papaya diced

1 cup pineapple diced

1 clove garlic

1 teaspoon chopped fresh ginger

Directions:

Jerk Chicken-

1. Place chicken in a 9×13 dish.  Pour orange juice and olive oil over chicken.
2. Mix spices in a small bowl.  Sprinkle spices over the chicken.
3. Allow chicken to marinate for at least 45 minutes.
4. Grill chicken on high for 6-7 minutes per side.
5. Top with tropical chutney.
6. I served this with plantain chips to make for a truly tropical dinner. (See recipe in Sides/Salads)

Tropical Chutney-

1. Combine the vinegar, honey, coriander, cinnamon, and cloves in a medium saucepan and bring to a boil. 
2. Add the mango, papaya, pineapple, garlic, and ginger.  Cook on medium low heat until most of the liquid has been absorbed in about 40 minutes.
3. Serve over the chicken.
4. This also tastes great on waffles, biscuits, or mixed with vanilla yogurt.