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This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

• 6 tablespoons olive oil
• 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
• 2 scallions, green and white parts, chopped (about 3 tablespoons)
• 1/4 cup dried thyme
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
• 2 tablespoons vegetable oil
• 1 small red onion, thinly sliced
• 1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
• 1/2 cup cider vinegar
• 2 tablespoons (packed) brown sugar
• 1/8 teaspoon ground allspice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
• 1/3 cup yellow deli mustard, such as French's
• 1/3 cup freshly squeezed orange juice (from about 1 orange)
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1 tablespoon (packed) brown sugar
• 1/8 teaspoon curry powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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