Grilled Jerk Chicken with Fresh Mango Salsa

Ingredients:

Chicken legs

• 8 chicken thighs with skin and bones
• 8 drumsticks with skin
• 1/4 cup red wine vinegar
• 1 cup vegetable oil
• 1 large onion, coarsely chopped
• 3 coarsely chopped green onions
• 2 tablespoons grated fresh ginger
• 4 coarsely chopped garlic cloves
• 1 tbsp. l. brown sugar
• 2 Scotch bonnet peppers, stemmed and seeded, optional
• 2 tablespoons finely chopped fresh thyme leaves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of ground cloves
• 1 teaspoon ground allspice
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tablespoons fresh lime juice

Mango and Cilantro Relish

• 3 ripe mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tbsp chopped green onions
• 3 tablespoons lime juice
• 3 tablespoons fresh orange juice
• 1 teaspoon of honey
• Salt and ground black pepper

Preparation:

1. In a food processor, puree all ingredients except the chicken until almost smooth. Prick the chicken with a fork to create small holes.
   
   Place the chicken in a large, shallow baking dish and massage the marinade into the meat. Cover the dish and refrigerate for 24-48 hours, depending on how rich you want the flavor.
   
   Preheat the grill. Grill the chicken for 5-6 minutes on each side, or until cooked through.
2. Mango relish: Combine mango with remaining ingredients in a medium bowl and let stand at room temperature.