Jamaican Chile Chicken with Banana Chutney

Give an Indian twist to your family’s Jamaican dinner! Serve spicy grilled chicken dinner served with chutney – ready in 20 minutes.

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Servings 4

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ingredients 11
Prep Time 20 min
Total Time 20 min

Ingredients

GRILL PASTE

2: tablespoons grated orange peel

2: to 3 jalapeño chiles, seeded if desired, coarsely chopped

1: tablespoon grated gingerroot

1: to 2 tablespoons water

2: teaspoons oil

2: garlic cloves, halved

1/2: teaspoon allspice

CHICKEN

4: boneless, skinless chicken breast halves

CHUTNEY

1: (9-oz.) bottle (3/4 cup) mango chutney

1: large ripe banana, coarsely chopped

1: tablespoon lime juice

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Directions

1 Heat grill. In blender container, combine all grill paste ingredients; blend 2 minutes or until smooth. Spread about 1 tablespoon paste evenly over 1 side of each chicken breast half.
2 When ready to grill, oil grill rack. Place chicken, paste side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes, or until chicken is fork-tender and juices run clear, turning once.
3 Meanwhile, in small bowl combine all chutney ingredients; mix well. Serve with chicken.

EXPERT TIPS

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

This dish is a variation on Jamaica's signature jerk pork, in which the meat soaks up a spicy marinade and is then grilled.

Jalapeños are hot green (or red, if they're allowed to ripen on the vine) chile peppers. The same oils that give the pepper its heat can irritate skin, so wear rubber gloves or wash hands thoroughly after preparing.

Chutney, a specialty of India, is a mixture of sweet, spicy and tart ingredients used as a condiment or relish. In this recipe, fresh banana and lime juice add sweetness and zing to purchased chutney.