Jeff Mauro rubs a potent Jamaican jerk spice blend on the meat before grilling. "Mango's cooling sweetness helps balance the spiciness of the jerk," he says.

Serves 4


  • Juice from 2 limes
  • 1 habanero pepper, seeded
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. grated ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cinnamon
  • 2 cloves garlic
  • 1 Tbsp. light brown sugar
  • 1/2 tsp. kosher salt
  • 1 pound turkey, preferably dark meat, sliced
  • 1 Tbsp. butter
  • 4 kaiser rolls
  • 1 ripe mango, peeled, pitted, and diced
  • 1/2 red onion, diced
  • 4 ounces plantain chips


Total time: 15 minutes

Preheat grill or grill pan on medium-high heat. In a food processor fitted with the metal blade, combine lime juice, habanero, thyme, ginger, allspice, cinnamon, garlic, brown sugar, and salt and pulse until smooth. In a medium bowl, toss sliced turkey with spice paste to coat. Grill turkey until marks appear, about 4 minutes each side. Butter kaiser rolls and grill until toasted. Place grilled turkey on bun bottoms and add mango, red onion, plantain chips, and bun tops and serve.

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