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

Ingredients
Yield: 4 servings
Jerk Rub
2 Tbsp	ground Coriander
2 Tbsp	ground Ginger
2 Tbsp	Light Brown Sugar
1 Tbsp	Onion Powder
1 Tbsp	Garlic Powder
1 Tbsp	Kosher Salt
1 Tbsp	Cayenne Powder
2 tsp	coarse Black Pepper
2 tsp	dry Thyme
1 tsp	ground Cinnamon
1 tsp	ground Allspice
1 tsp	ground Cloves
Chicken
8	Chicken Thighs
12 oz	Beer (Red Stripe for Tradition)
Garnish
	Fresh Mango, sliced
3	Cilantro 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.

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.