Grilled Jerk Chicken with Tropical Mango Salsa

For the Diva Q Jamaican Jerk Rum Wet Rub:

1. Combine the 1/2 cup finely minced red onion, 2-4 finely minced Scotch bonnet peppers, 1 1/2 tsp dried thyme, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 2 tsp white pepper, 1/4 cup green scallions, 2 tsp kosher salt, 1/4 tsp ground nutmeg, 2 small finely minced jalapenos, 1/4 cup canola oil, and 2 tbsp Rum in a food processor.
2. Process all ingredients until smooth.
3. Use this rub to marinate chicken quarters (or other chicken pieces) for a minimum of 4 hours prior to grilling. For best results, marinate overnight. (This rub is also great on pork).

For the Diva Q Tropical Grilled Mango Salsa:

1. Preheat your grill to 400°F.
2. Grill the 2 ripe mangos (seeded and sliced lengthwise) until they are just tender and lightly charred.
3. Grill the 1 whole poblano pepper (seeded and halved), turning often, until softened and the skin has blistered.
4. Once cooled slightly, cube the grilled mango and chop the poblano into small pieces.
5. In a bowl, toss the grilled mango and poblano with the remaining salsa ingredients: 2 finely minced jalapeno peppers, 1 finely minced red pepper, 2 tsp olive oil, the juice and zest of 2 limes, 1 tsp freshly grated ginger, 1/4 cup finely minced red onion, and 1 bunch finely chopped cilantro.
6. Season the salsa with salt and pepper to taste.
7. Serve the salsa at room temperature alongside the grilled jerk chicken.

Note: Grill the marinated chicken quarters until fully cooked through and the internal temperature reaches 165°F (74°C), which typically takes 30-45 minutes depending on thickness and grill temperature.