Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site

Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
22836 Ventura Blvd.
Woodland Hills, CA

Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Dinner » Jamacian Jerk Chicken with Habanero Mango Sauce
Jamacian Jerk Chicken with Habanero Mango Sauce
By Mark Poliner

Go back to the islands with this classic grilled jerk chicken topped with a fiery sweet sauce of habaneros and mangos.

Yield: 4 servings
Jerk Rub
2 Tbspground Coriander
2 Tbspground Ginger
2 TbspLight Brown Sugar
1 TbspOnion Powder
1 TbspGarlic Powder
1 TbspKosher Salt
1 TbspCayenne Powder
2 tspcoarse Black Pepper
2 tspdry Thyme
1 tspground Cinnamon
1 tspground Allspice
1 tspground Cloves
8Chicken Thighs
12 ozBeer (Red Stripe for Tradition)
Fresh Mango, sliced
3Cilantro leaves


Marinate the chicken in beer for 30 minutes.

Combine all spices in a small bowl.

Remove the chicken from the marinade and pat dry.

Rub the skin side of the chicken with the jerk and let rest for 30 minutes.

Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown.

Turn the chicken and move to the side (or cooler part) of the grill and close the cover of the grill.

Continue cooking for 6 to 7 minutes or until completely cooked through.

Remove to a platter and let rest 5 minutes before serving.

Serve fresh mango slices and Habanero Mango Hot Sauce and a sprinkle leaves of cilantro on top.

Habanero Mango Sauce
1 Tbsp Canola Oil
small Spanish Onion, finely chopped
ripe Mangos, peeled, pitted and coarsely chopped
1 Habanero Chile, chopped
1 cup White Vinegar
Salt, to taste

Remove the seeds and ribs of the habanero if you prefer a less spicy version.

Heat oil in medium saucepan over medium heat.

Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes.

Place the mixture in a blender and blend until smooth.

If the mixture is too thick, add a few tablespoons of warm water or vinegar.

Season with salt to taste.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.