Ingredients
- 1 teaspoon extra virgin olive oil
- 1/4 cup diced yellow onion
- 1/2 teaspoon habanero chile
- 1/4 teaspoon garlic puree
- 1 1/3 cup mango
- 2 tablespoon water
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoon cilantro
- 1 teaspoon extra virgin olive oil
- 1/4 cup diced yellow onion
- 1/2 teaspoon habanero chile
- 1/4 teaspoon garlic puree
- 1 1/3 cup mango
- 2 tablespoon water
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoon cilantro
- 3 pound chicken tenders
- 3 pound chicken tenders
- 1 1/2 tablespoon dry rub jerk seasoning
- 1/2 cup jimmy’s jamaican jerk marinade
- 1/2 teaspoon angel dust cajun seasoning
- 1/2 teaspoon vegetable spray
Preparation
Baking Directions:
To prepare mango sauceHeat oil over high heat in a small non-stick pan.
Add onions and cook, stirring frequently for 1 minute.
Add garlic puree and cook for an additional minute.
Transfer to a blender with mango, water, honey, salt & pepper.
Puree until smooth.
Pour sauce into small container, stir in cilantro, cover and refrigerate for at least 30 minutes before serving, or overnight as needed.
To prepare chickenSeason the tenders with 1 tbsp.
of Jerk Seasoning, place chicken in a plastic resealable bag and add the jerk marinade.
Coat all pieces evenly.
Seal bags and marinate in the refrigerator for at least 8 hours, up to 24 hours.
Simply grill for several minutes.
ORWhen ready to cook: Preheat oven to 375 degrees.
Line a baking sheet with aluminum foil and spray with non-stick vegetable spray.
Remove the chicken wings from plastic bags and transfer to the prepared pan.
Discard the marinade.
Combine the remaining ½ tsp of Jerk seasoning with the Cajun seasoning and sprinkle the chicken with the mixture.
Bake for 25 minutes and then flip and bake for another 15 minutes, until the marinade begins to brown.
Serve with mango sauce.
