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. MORE+ LESS-

By Pillsbury Kitchens

December 30, 2010

GRILL PASTE

tablespoons grated orange peel

to 3 jalapeño chiles, seeded if desired, coarsely chopped

tablespoon grated gingerroot

to 2 tablespoons water

teaspoons oil

garlic cloves, halved

1/2

teaspoon allspice

boneless, skinless chicken breast halves

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

large ripe banana, coarsely chopped

tablespoon lime juice

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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.

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.