Chicken thighs and breasts marinated in spicy jerk sauce and pan-fried

Ingredients:

Chicken

• 8 pieces of chicken thighs and breasts with skin, boneless
• 1/4 tbsp cane sugar
• 2 tablespoons soy sauce
• 1 tbsp thyme leaves
• 1 tsp. grated nutmeg
• 0.5 tsp ground black pepper
• 0.5 tsp ground cinnamon
• 6 green onions, chopped
• 3 cloves of garlic
• 1 habanero or Caribbean red pepper, seeded
• Vegetable oil for greasing the pan and a little to drizzle over the chicken
• Coriander leaves, for garnish

Mango chutney

• 1/3 cup dark raisins
• 1/3 cup cane sugar
• 2 tablespoons grated ginger
• 2 cloves garlic, grated
• 2 mangoes, finely diced
• 1 jalapeño pepper, chopped
• 1/3 cup white wine vinegar
• 1 teaspoon turmeric

Preparation:

1. Place the sugar, soy sauce, thyme, nutmeg, black pepper, cinnamon, green onions, garlic, habanero pepper, and a pinch of salt in a food processor and process for a couple of minutes, scraping down the sides to ensure everything is thoroughly combined.
2. Spray the chicken with vegetable oil and rub the mixture into it. Don't forget to coat the skin as well by making slits. Cover and marinate in the refrigerator for at least 3 hours. You can leave it overnight if you prefer.
3. Grease a grill pan and heat it over medium heat. Grill the chicken skin-side down, then turn them over. Cook for 5 to 8 minutes on each side.
4. Serve with rice and beans, garnish with mango chutney and sprinkle with coriander.
   
   

   Mango chutney

   
   In a medium bowl, combine raisins, sugar, ginger, garlic, mango, jalapeño, and salt to taste. Cover and refrigerate for at least half an hour. You can leave it overnight.
   
   Place the chutney in a small saucepan, add the vinegar and turmeric, and bring to a boil. Simmer for 20 minutes, stirring occasionally. The sauce should thicken and all the ingredients should be well combined.