JERK CHICKEN WITH MANGO
Simply Ming One-Pot Meals
by Ming Tsai
Several theories exist about how jerk chicken got its name. The one I was first told, and that I'll stick with, links the name with the practice of jerking—poking—holes in the meat for spice-filling before the bird is cooked. It's a wonderful dish no matter its name's derivation, especially when paired with mangoes that have been cooked until caramelized and chewy. Jerk chicken is traditionally served with French fries. All I can say is, knock yourself out!
• 6 garlic cloves
• 2 tablespoons minced ginger
• 2 tablespoons minced fresh thyme
• 2 tablespoons five-spice powder
• 1 tablespoon freshly ground black pepper
• 2 tablespoons sambal, or 1 small habernero or scotch bonnet chile, minced
• Zest and juice of 1 large orange
• 2 tablespoons dark brown sugar
• 1 tablespoon kosher salt
• 1/4 cup grapeseed or canola oil
• One 5- to 6-pound chicken
• 2 mangoes, peeled and cut into wedges
• Juice of 1 lime
1. Make the marinade a day in advance: Using a mortar and pestle, or in a small food processor, combine the garlic, ginger, thyme, five-spice powder, black pepper, sambal, orange zest, 1 tablespoon of the sugar, and the salt and puree. Add the orange juice and oil and combine.
2. Coat the chicken inside and out with the jerk paste and marinate, covered and refrigerated, overnight.
3. Preheat the oven to 475°F. In a small bowl combine the mangoes, remaining sugar and the time juice. Toss to coat the mangoes.
4. Transfer the chicken to a roasting pan and roast, rotating the pan once, until the chicken has browned, 25 to 35 minutes. Reduce the oven to 325°F, tent lightly with foil, and continue to roast the chicken until done, about 1 hour more. About 20 minutes before the chicken is done, add the mangoes to the pan, and cook until caramelized.
5. Transfer the chicken to a cutting board and allow to rest 10 minutes. Transfer the chicken to a platter, surround with the mangoes, carve at the table, and serve.