Mango Jerk Chicken

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Featuring our fruity Mango Madness tea, this mouth-watering mango jerk chicken wings recipe is the perfect balance of heat and sweet. If this doesn’t satisfy a crowd, we don’t know what will.

Pineapple Jerk Chicken

Private: Mango Jerk Chicken

Featuring our June tea of the month, Grilled Pineapple, this mouth-watering pineapple jerk chicken recipe is the perfect balance of heat and sweet. Great for parties and potlucks!

Ingredients

  • 2 Perfect Spoonfuls of Mango Madness
  • 1 cup hot water
  • 4-6 chicken legs
  • 14oz can crushed pineapple (drain and save liquid)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/2 small onion (diced)
  • 1 tablespoon corn starch
  • salt to taste

Optional

  • 1-2 small jalapeños

Directions

Step 1
Preheat oven to 375 F.
Step 2
Steep tea in 1 cup hot water for 5 minutes, then strain.
Step 3
In small saucepan, combine steeped tea, canned pineapple bits and 1/3 cup reserved liquid, soy sauce, brown sugar, garlic powder, pepper, cumin, chilli, ginger, and diced onion. Bring to a gentle simmer.
Step 4
In a small bowl, mix cornstarch with 1 tbs water until smooth. Add to saucepan and mix well. Let mixture simmer for 3 minutes, stirring constantly, until thickened.
Step 5
Place chicken legs in baking dish and top with sauce and peppers.
Step 6
Put dish in the oven and bake for 20 minutes. Turn oven down to 350ºF, flip chicken legs, and bake for another 20 minutes.
Step 7
Serve as is, or over rice.
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