BBQ Jerk Chicken Thighs with Charred Mango Salsa

CUSTOMS DECLARATION. Goods: chicken, mango, unspecified island spice. Filed on behalf of the Captain, in flawless handwriting, by an owl.

INSPECTEDGoods: chicken, mango, unspecified island spice
C.

Crew of 4 · Prep 15 min, plus 2 hours marinating · Cook 40 min · Sting: mild

Fresh off the fire.

Jump to the recipe · All Christmas BBQ recipes

Give this a go. Trust the thermometer, not the clock.

The Cargo (ingredients)

• 8 bone-in, skin-on chicken thighs
• 3 tbsp Elk Creek One Love Spice Island Jerk Rub
• 3 tbsp oil
• 2 limes, juiced

The Salsa. 2 firm-ripe mangoes, cheeks cut off · ½ red onion, finely chopped · 1 long red chilli, finely chopped · handful of coriander, chopped · juice of 1 lime · pinch of salt

The Run (method)

1. Mix the rub, oil and lime juice. Coat the thighs and refrigerate for 2 hours.
2. Set the barbecue up for two zones at about 180°C.
3. Cook skin-side up on the indirect side for 30–35 minutes. Meanwhile, char the mango cheeks cut-side down over direct heat for 2 minutes. Scoop, dice, toss with the other salsa ingredients and refrigerate until serving.
4. Sear skin-side down over direct heat for 2–3 minutes a side, until crisp and the thickest part reads 75°C away from the bone.

Cook It With

Elk Creek One Love Spice Island Jerk Rub
Warm island spice with an easy, mild heat.

The Aftermath. The ledger remains spotless.

Where It Goes Wrong

• Black outside, raw inside. You started over direct heat. Indirect first, always.
• Stuck skin. Clean, oiled grill, and leave it alone until it lets go.
• Salsa soup. Your mango was too ripe to char. Use firm fruit.

Darryl's Secret

Spoon the salsa on at the table. Hot chicken, cold mango. That contrast is doing most of the work.

Store it: Refrigerate leftovers promptly. Reheat to 75°C. Elk Creek One Love contains soy and wheat per the brand's label.

The Rub Smuggler. Countersigned, reluctantly.