Preparation 15 minutes

Cooking 25 minutes

Serves 4 - 8

Ingredients

8 Chicken Thighs or a mix of pieces

Salt & Pepper

1 ½ c No Sugar Added Mango Preserves

3/4 c olive Oil

1/3 c Key Lime juice, Like Nellie & Joe’s

5 cloves garlic, minced

1/2  small red onion thinly sliced

1 small or ½ of a large jalapeno, seeds and white part removed, finely chopped

1/4 tsp red chili flake oil

2 tsp Jerk seasoning (view recipe here)

Handful cilantro, chopped and reserved for garnish

Instructions

1. Pat dry chicken and season liberally with salt and the black pepper.
2. In a large bowl combine the mango preserves and all remaining ingredients except for cilantro, stir to combine well.
3. Remove 1/3 of the mango marinade from the batch and set it aside.
4. Add the seasoned chicken to the remaining mango marinade and toss to coat well. Cover and refrigerate for at least 30 minutes up to overnight.
5. Fire up your grill and when it is ready place the chicken directly over the heat and cook them for 20 – 30 minutes, flipping every 5 minutes. Make sure the chicken is not burning! If it starts to char, move pieces a little further away from the heat.
6. Brush the remaining mango sauce over the wings, flip and cook for an additional minute and remove them from the grill.
7. Sprinkle the cilantro over top to serve.

This recipe doubles or triples easily making it perfect for a crowd.

Serve with Coconut Lime Caulirice by Oh Sweet Basil, and pair with Acumen Mountainside Rose