Caribbean Style Jerk Chicken Thighs
with Honey Lime Wedges and Tangy Slaw
This Caribbean Style Jerk Chicken Thighs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
4 unit(s)
British Chicken Thighs
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
40 grams
Mango Chutney
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
2 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
While the wedges cook, pop the chicken thighs in a large bowl along with the Caribbean style jerk seasoning and the olive oil for the marinade (see pantry for amount).
Season with salt and pepper and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Lay the chicken thighs flat onto a lined baking tray. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken has 5 mins remaining, drizzle over the mango chutney and return to the oven for the remaining cook time.
Meanwhile, zest and cut the lime into wedges.
In a small bowl, combine the lime zest, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
When the wedges have 5 mins remaining, spoon over the honey lime dressing and toss to combine. Return the wedges to the oven for the remaining cook time.
While everything cooks, in a medium bowl, combine the mayo, a squeeze of lime juice from a lime wedge and the sugar (see pantry for amount).
Add the coleslaw mix to the bowl of zesty mayo and stir to combine. Season with salt and pepper. Taste and add more salt, pepper or lime juice if needed.
Just before everything's ready, mix the rocket into the slaw.
When ready, slice the Caribbean style jerk chicken thighs widthways into 2cm thick slices and share between your plates. Spoon over any remaining glaze from the tray.
Serve the honey lime wedges, tangy slaw and any remaining lime wedges alongside.
Enjoy!
