Jerk Chicken Thighs

🥘 Ingredients

• arugula
  4 oz
• chicken thighs
  24 oz
• garlic
  4 clove
• honey
  ½ tsp
• jerk seasoning
  2 tbsp
• lime
  2 unit
• mango
  2 unit
• pepper
• red bell pepper
  2 unit
• salt
• shallot
  2 unit
• sweet potatoes
  4 unit
• vegetable oil
  3.333 tbsp
• white wine vinegar
  4 tbsp

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• small bowl
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into thin, ¼-inch-thick wedges. Toss on a baking sheet with a drizzle of vegetable oil , 1 tsp jerk seasoning (save the rest for the next step), and a pinch of salt and pepper , then spread out in an even layer. Roast in oven until tender and lightly crisped, ⏱️ 20 minutes - ⏱️ 25 minutes , flipping halfway through.

   sweet potatoes: 4 unit, vegetable oil: 3.333 tbsp, jerk seasoning: 2 tbsp, salt, pepper
2. 

   2

   Mince or grate garlic . Toss chicken thighs with a drizzle of vegetable oil , remaining jerk seasoning , garlic, and a large pinch of salt and pepper in a medium bowl . Set aside to marinate.

   garlic: 4 clove, chicken thighs: 24 oz, vegetable oil, jerk seasoning, salt, pepper
3. 

   3

   Peel mango , then remove flesh from pit; discard pit. Cut into thin slices, then cut slices into skinny matchsticks. Core, seed, and thinly slice red bell pepper .

   mango: 2 unit, red bell pepper: 2 unit
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken thighs and cook until charred on the surface and no longer pink in center, ⏱️ 4 minutes - ⏱️ 6 minutes per side.

   vegetable oil, chicken thighs
5. 

   5

   Halve and peel shallot , then mince until you have 1 TBSP. Cut lime into wedges. Place shallot, white wine vinegar , a squeeze of lime, and ¼ tsp honey (we sent more) in a small bowl . Whisk in a large drizzle of vegetable oil . Season with salt and pepper .

   shallot: 2 unit, lime: 2 unit, white wine vinegar: 4 tbsp, honey: ½ tsp, vegetable oil, salt, pepper
6. 

   6

   Add arugula , mango, bell pepper, and as much vinaigrette as you like to a large bowl and toss to coat. Season with salt and pepper . Divide salad between plates, then top with sweet potatoes and chicken. (TIP: Slice chicken as needed to create two portions.) Serve with lime wedges on the side.

   arugula: 4 oz, salt, pepper