Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney Recipe

Ingredients

• 6 tablespoons olive oil
• 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
• 2 scallions, green and white parts, chopped (about 3 tablespoons)
• 1/4 cup dried thyme
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
• 2 tablespoons vegetable oil
• 1 small red onion, thinly sliced
• 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
• 1/2 cup cider vinegar
• 2 tablespoons (packed) brown sugar
• 1/8 teaspoon ground allspice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
• 1/3 cup yellow deli mustard, such as French's
• 1/3 cup freshly squeezed orange juice (from about 1 orange)
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1 tablespoon (packed) brown sugar
• 1/8 teaspoon curry powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper