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)

For chutney

• 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

For Scotch bonnet sauce:

• 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

Description

This Version Of The Famous Jerk Method From Boston Bay In Jamaica Is A Classic Example Of Why Spice Pastes Work So Well In Grilling: They're...

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