Jerk Chicken & Waffles with Mango-Habanero Syrup

Jerk Chicken & Waffles with Mango-Habanero Syrup ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 small scotch bonnet pepper
• 4 stalks green onions
• 4 garlic cloves
• 1 tbsp fresh ginger
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cinnamon
• 1 tbsp dark brown sugar
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 0.5 tsp salt
• 2 large eggs
• 1.5 cups milk
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 large ripe mango
• 0.5 cup water
• 0.5 cup granulated sugar
• 0.5 small habanero pepper
• 1 tbsp lime juice
• 2 tbsp fresh cilantro or parsley

How to make Jerk Chicken & Waffles with Mango-Habanero Syrup

1. Prepare the Jerk Marinade: In a food processor or blender, combine the 1 scotch bonnet pepper, 4 chopped green onions, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp fresh thyme, 1 tsp ground allspice, 0.5 tsp ground nutmeg, 0.25 tsp ground cinnamon, 1 tbsp dark brown sugar, 2 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper. Blend until a smooth paste forms.
2. Marinate the Chicken: Pat the 2 lbs chicken thighs dry with paper towels. Place them in a large bowl or resealable bag and generously coat with the jerk marinade. Refrigerate for at least 2 hours, or preferably overnight, for best flavor.
3. Make the Mango-Habanero Syrup: In a small saucepan, combine the 1 large diced mango, 0.5 cup water, 0.5 cup granulated sugar, and 0.5 finely minced habanero pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the mango is soft and the syrup slightly thickens.
4. Finish the Syrup: Remove the saucepan from the heat and stir in 1 tbsp lime juice. For a smoother syrup, carefully blend a portion of the mixture with an immersion blender or cool slightly and blend in a regular blender, then strain if desired. Set aside to cool.
5. Cook the Jerk Chicken: Preheat your oven to 400°F (200°C). Heat 1 tablespoon of cooking oil in a large oven-safe skillet over medium-high heat. Sear the marinated chicken thighs, skin-side down, for 5-7 minutes until the skin is deeply golden and crispy. Flip the chicken and sear for another 2-3 minutes.
6. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.
7. Prepare the Waffle Batter: While the chicken bakes, whisk together 1.5 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 0.5 tsp salt in a large bowl. In a separate bowl, whisk together 2 large eggs, 1.5 cups milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract.
8. Combine Waffle Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are fine; do not overmix, as this can lead to tough waffles.
9. Cook the Waffles: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron plates if necessary. Pour about 0.5 cup of batter (or the amount specified by your waffle maker) onto the hot iron and cook for 3-5 minutes, or until golden brown and crispy.
10. Assemble and Serve: Place 1-2 crispy waffles on each plate. Top generously with a juicy jerk chicken thigh. Drizzle a generous amount of the homemade mango-habanero syrup over the chicken and waffles. Garnish with 2 tbsp chopped fresh cilantro or parsley and serve immediately.

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