Caribbean Grilled Pigtail with Spicy Mango Glaze

Ingredients

• 2 pounds (900g) pigtail 2 pounds (900g) pigtail
• 2 tablespoons allspice 2 tablespoons allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the pigtail, allspice, dried thyme, and half of the chopped scotch bonnet peppers. Mix well to ensure the pigtail is evenly coated with the spices. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   In a blender or food processor, combine the diced mangoes, lime juice, honey, and the remaining chopped scotch bonnet peppers. Blend until smooth to create the spicy mango glaze. Season with salt and pepper to taste.
4. 4.
   Remove the pigtail from the marinade and discard any excess marinade. Place the pigtail on the preheated grill and cook for about 10-12 minutes per side, or until the pigtail is cooked through and slightly charred.
5. 5.
   During the last few minutes of grilling, brush the pigtail with the spicy mango glaze, turning occasionally to ensure even coating. Reserve some glaze for serving.
6. 6.
   Once cooked, remove the pigtail from the grill and let it rest for a few minutes. Serve hot with the remaining spicy mango glaze on the side.

Treat your ingredients with care...

• Pigtail — Make sure to thoroughly clean and rinse the pigtail before marinating to remove any excess salt or impurities.

Tips & Tricks

• For an extra smoky flavor, you can add a handful of soaked wood chips to the grill while cooking the pigtail.
• Adjust the amount of scotch bonnet peppers in the glaze according to your spice preference.
• Serve the Caribbean Grilled Pigtail with Spicy Mango Glaze with a side of traditional Caribbean rice and peas for a complete meal.

Serving advice

Serve the Caribbean Grilled Pigtail with Spicy Mango Glaze hot off the grill. Drizzle some of the reserved spicy mango glaze over the pigtail for an extra burst of flavor. Garnish with fresh cilantro or sliced scallions for a vibrant touch.

Presentation advice

Arrange the grilled pigtail on a platter, showcasing its golden-brown color and glossy glaze. Place a small bowl of the spicy mango glaze next to the pigtail for dipping. Add a sprig of fresh thyme or a lime wedge as a decorative element.