Grilled Jerk Chicken With Scotch Bonnet Sauce And Mango Chutney

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 tablespoons olive oil

5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)

2 scallions, green and white parts, chopped (about 3 tablespoons)

1/4 cup dried thyme

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

2 tablespoons vegetable oil

1 small red onion, thinly sliced

1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)

1/2 cup cider vinegar

2 tablespoons (packed) brown sugar

1/8 teaspoon ground allspice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)

1/3 cup yellow deli mustard, such as French's

1/3 cup freshly squeezed orange juice (from about 1 orange)

2 tablespoons fresh lime juice (from about 1 lime)

1 tablespoon (packed) brown sugar

1/8 teaspoon curry powder

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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