Time: 45 min.
Complexity: easily
Servings: 4

Both the chicken and its vegetable side dish are prepared in a Caribbean style, harmoniously blending savory notes with fruity sweetness and freshness. Before grilling, the chicken thighs are marinated in a savory blend of mango nectar, lime juice, honey, soy sauce, and Jamaican jerk paste. This mixture is then reduced on the stovetop, creating a stunning sauce for the fried chicken. The chicken is served with a vegetable side dish of grilled eggplant in jerk sauce, slices of fresh mango, green onions, and fragrant basil. For a more tart, fruity flavor, top the dish with lime wedges.

Ingredients:

• 8 chicken thighs, skin and bone in, trimmed (about 3 pounds)
• 1 cup mango nectar or multifruit juice with orange
• Juice of 1 lime + wedges for serving
• 2 tablespoons of honey
• 1 tbsp soy sauce
• 1 tbsp jerk paste
• 1/4 cup extra-virgin olive oil, plus more for greasing
• 3 Japanese eggplants (about 0.6 kg), cut into 1 cm thick rounds.
• 1 mango, thinly sliced
• 2 green onions, thinly sliced
• 0.5 cup basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, mango, Orange juice, eggplants, basil

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• Season the chicken with salt and black pepper. In a large bowl, combine the mango nectar, lime juice, honey, soy sauce, and 1 teaspoon of salt. jerk pasteAdd the chicken and rub it with the spice mixture.
Step 3
• Transfer the chicken to a plate and brush with olive oil. Pour the sauce into the pan and bring to a boil. Reduce the heat and simmer until the sauce thickens slightly, about 7 minutes. Keep warm over low heat.
Step 4
• Meanwhile, place the chicken skin-side up on the grill, cover, and cook until browned, about 15 minutes. Flip and cook until the skin is crispy and the chicken is cooked through, 5-7 minutes. Transfer to a plate and cover with foil to keep warm.
Step 5
• In a small bowl, combine olive oil and the remaining 2 teaspoons jerk paste. Brush the eggplant with the mixture and season with salt. Grill until tender and crispy, about 3 minutes per side. Transfer to a large bowl and top with mango slices, green onions, and basil; season with salt and pepper to taste. Pour the warm sauce over the chicken and serve with the eggplant-mango salad, garnished with lime wedges.

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