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Jerk-Rubbed Chicken Thighs with Homemade Mango-Habanero Hot Sauce

Prep Time

        Prep and cook time: 1 hour & 26 minutes
        Yield: Serves 4


    •    1 tsp cinnamon
    •    8 chicken thighs
    •    2 tsps dry thyme
    •    1 tbsp kosher salt
    •    sliced fresh mango
    •    1 tsp ground cloves
    •    1 tbsp garlic powder
    •    1 tbsp onion powder
    •    2 tbsps ground ginger
    •    1 tbsp cayenne powder
    •    2 tbsps ground coriander
    •    2 tbsps light brown sugar
    •    cilantro leaves for garnish
    •    2 tsps coarse black pepper
    •    homemade mango Habanero sauce

For homemade mango-habanero sauce:

    •    salt
    •    1 tbsp canola oil
    •    1 habanero, chopped
    •    1 cup white wine vinegar
    •    2 cloves garlic, finely chopped
    •    1 small Spanish onion, finely chopped
    •    2 ripe mangoes, peeled, pitted and coarsely chopped


  1. Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
  2. Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

This great family recipe is thanks to Food Network at


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