Great Summer Recipes: Jerk Chicken with Banana Mango Ketchup

Tod Kelly

Tod is a writer from the Pacific Northwest. He is also serves as Executive Producer and host of both the 7 Deadly Sins Show at Portland's historic Mission Theatre and 7DS: Pants On Fire! at the White Eagle Hotel & Saloon. He is  a regular inactive for Marie Claire International and the Daily Beast, and is currently writing a book on the sudden rise of exorcisms in the United States. Follow him on Twitter.

Related Post Roulette

11 Responses

  1. Saul Degraw says:

    How would you cook this using a kitchen if you don’t have a grill?Report

    • Tod Kelly in reply to Saul Degraw says:

      I would simply bake it in the oven at 300 for an hour. And because ovens are notorious for being uncalibrated, I would actually check it at the 45-50 minute mark to make sure you weren’t over cooking it.Report

  2. nevermoor says:

    Jerk Chicken is actually showing up in a lot of different places, and I’m starting to feel… motivated.

    Have you ever tried this bay leaf grilling method:

    Interested in your thoughts on the recipe comparison, as someone who seems to have his arms around the concept.Report

    • Saul Degraw in reply to nevermoor says:


      “Jerk Chicken is actually showing up in a lot of different places, and I’m starting to feel… motivated.”

      I guess it does pull one in a certain direction.Report

  3. Boegiboe says:

    Not sure you can call that “ketchup” as it’s not a sauce. I’d go with “chutney,” maybe.

    It looks good, though! I loves me some jerk chicken.Report

  4. Miss Mary says:

    What can I use the ketchup on that is not meat? Yum 🙂Report

  5. Kazzy says:

    Just out of curiosity, is there a way to sub in freshly ground mustard seed for the mustard? I do that with a slaw recipe and I find the end result far superior. But I’m not making a sauce so I don’t know if it would translate.Report

    • Tod Kelly in reply to Kazzy says:

      Sure, but with the seeds it’s just as much for texture as flavor. But if you go that route, I think it would still be damn yummy.Report

      • Kazzy in reply to Tod Kelly says:

        How much will I be missing if I skip the rosemary? I tend to only like it on lamb… and even then not all the time. But that is more of a texture issue with the whole dried herb. Is that mitigated by chopping/blending it? I’m unlikely to have it fresh on hand.Report