Description
A classic spicy jerk sauce base is elevated with a sweet, smoky mango-lime glaze. This two-part approach ensures deep flavor penetration while preventing the sugary glaze from burning during cooking, resulting in beautifully caramelized edges.
Ingredients
Scale
- 1 medium yellow onion (200g), roughly chopped
- 4 scallions (50g), roughly chopped
- 2–3 Scotch bonnet peppers, stems removed
- 2-inch piece fresh ginger (50g), peeled and roughly chopped
- 4 cloves garlic, peeled
- 1/4 cup fresh thyme leaves
- 1 tablespoon whole allspice berries
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 1/4 cup light soy sauce
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup neutral vegetable oil
- 1/4 cup dark brown sugar
- 1 large ripe mango (200g), peeled and cubed
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon grated fresh ginger
- 2 tablespoons water
Instructions
- Prepare Jerk Sauce Base: Combine onion, scallions, peppers, ginger, garlic, thyme, allspice, nutmeg, cinnamon, salt, pepper, soy sauce, lime juice, vinegar, oil, and brown sugar in a blender. Process until smooth and thick.
- Prepare Mango Glaze: In a separate blender, combine mango, lime juice, vinegar, brown sugar, smoked paprika, grated ginger, and water. Blend until completely smooth and thick enough to coat a spoon.
- Marinate Protein: Place up to 3 pounds of protein (chicken, pork, or tofu) in a bowl. Pour the jerk sauce base over the protein to coat thoroughly. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Pre-Cook Protein: Preheat grill to medium-high heat (375-400°F) or oven to 400°F (200°C). Cook the protein, turning occasionally, until it reaches about three-quarters doneness. Do not apply the sugary glaze yet to prevent burning.
- Apply Glaze and Finish: During the last 10-15 minutes of cooking, brush the protein generously with the mango-lime glaze every few minutes. Allow the glaze to caramelize and form a sticky, glossy coating. Continue cooking until the protein is fully cooked through.
- Serve: Arrange the finished protein on a serving platter and garnish with extra glaze and fresh cilantro before serving immediately.
Notes
For best results, avoid applying the glaze too early during cooking as the high sugar content can cause it to burn before the protein is fully cooked. To make this recipe gluten-free, substitute light soy sauce with tamari. The jerk sauce base keeps well in the refrigerator for up to two weeks or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: grilling, roasting
- Cuisine: caribbean, jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: jerk chicken, mango glaze, sweet and spicy, grilling, caribbean cuisine, marinade, chicken thigh, dinner idea, easy recipe