Grilled Jerk Chicken with Mango Salsa

INGREDIENTS FOR CHICKEN MARINADE:
½ cup vegetable oil
1 onion coarsely chopped
2 scallions coarsely chopped
1 large scotch bonnet pepper, coarsely chopped (stem & seeds removed)
1 tbsp grated ginger
3 cloves garlic coarsely chopped
1 tsp chopped thyme
2 tbsp red wine vinegar
1 tbsp light brown sugar
¼ tsp cinnamon
¼ tsp nutmeg
pinch of ground cloves
1 tsp all spice
½ tsp salt
¼ tsp pepper
1 tsp lime juice
4 pieces of chicken (I used breasts but you can use thighs and drumsticks too)

DIRECTIONS:
1. Puree all ingredients, except chicken, in a food processor until almost smooth.
2. Place chicken in large shallow baking dish and pierce with a fork to make tiny holes in chicken.
3. Rub marinade onto chicken, cover and refrigerate 24-48 hours, depending on how intense you want the flavor.
4. Preheat grill and then grill chicken on each side 5-6 mins, or until cooked through.

INGREDIENTS FOR MANGO CILANTRO RELISH:
2 mangoes, peeled and diced
¼ cup finely chopped red onion
2 tbsp chopped cilantro
3 tbsp lime juice
3 tbsp orange juice
salt and pepper to taste

DIRECTIONS:
1. Combine all ingredients in bowl.
2. Pour over chicken when ready to serve.

*I have also seared chicken in pan and then baked in oven 'til done. I have also used pablano peppers instead of scotch bonnet (not as spicy) but added cayenne to compensate.
Serves 4