Grilled Honey-Glazed Chicken Thighs with Eggplant-Mango Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 762, total fat 44 G., saturated fats 10 G., proteins 50 G., carbohydrates 42 G., fiber 6 G., cholesterol 265 mg, sodium 376 mg, sugar 1 G.

Perfectly grilled chicken thighs are infused with vibrant Jamaican flavor, thanks to zesty jerk paste, lime, and honey. Serve with a warm salad of grilled eggplant and juicy mango, and reduce the remaining marinade to make a chicken sauce.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

8 chicken thighs with skin and bones (about 1.3 kg)
1 cup mango nectar or tropical juice
Juice of 1 lime + wedges for serving
2 tablespoons of honey
1 tbsp soy sauce
1 tbsp jerk seasoning paste
1/4 cup extra-virgin olive oil + more as needed
3 eggplants (about 600 g), cut into 1 cm thick circles.
1 mango, thinly sliced
2 green onions, thinly sliced
0.5 cup basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, soy sauce, honey, barbecue sauce, mango, eggplants, basil, jerk seasoning

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Season the chicken with salt and pepper. In a large bowl, combine the mango nectar, lime juice, honey, soy sauce, and 1 teaspoon jerk seasoning. Add the chicken; rub the mixture over the chicken to coat.
Transfer the chicken to a plate and brush with olive oil. Pour the marinade into the saucepan and bring to a boil. Reduce the heat and simmer until the liquid thickens slightly, 7 minutes. Keep on low heat.

Meanwhile, transfer the chicken skin-side up to the grill, cover, and cook until browned, about 15 minutes. Flip and cook until the skin is browned and crispy and the inside is cooked through, another 5 to 7 minutes. Transfer to a plate and cover with foil.
In a small bowl, combine olive oil and the remaining 2 teaspoons jerk paste.
Brush the eggplant with herb oil and season with salt. Grill until cooked through, about 3 minutes per side. Transfer to a large bowl and add the mango, green onions, and basil; season with salt and pepper.
Pour the warm sauce over the chicken and serve with the eggplant and mango salad, garnished with lime wedges.

Note

Jerk seasoning is a traditional Jamaican spice blend. Combine jerk seasoning with meat and vegetable dishes to add aroma, piquancy and a characteristic crust.