Jerk Chicken Thighs

Name: Jerk Chicken Thighs with Coconut Rice and Mango Salsa
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Skin-on, bone-in chicken thighs; 40 Grams of Spring onion; 2 Piece of Lime; 1 Tbsp of Olive oil; 2 Grams of Chilli flakes; 20 ML of Soy sauce; 2 Grams of Allspice powder; 10 Grams of Coconut sugar; 10 Grams of Ginger garlic paste; 2 Grams of Dried thyme; 1 Tbsp of Vegetable oil; 150 Grams of Basmati rice; 100 ML of Water; 200 ML of Coconut milk; 1 Piece of Red pepper; 1 Piece of Mango; 10 Grams of Fresh mint; 1 Tsp of Salt; 1 Piece of Large green chilli

with Coconut Rice and Mango Salsa

Jerk marinade comes in lots of forms - we love this one for its thyminess and spice!

47 Reviews

Cals 962 · Prot 72 · Carbs 101 · Fat 31

Family Friendly

35 min

Jerk Chicken Thighs with Coconut Rice and Mango Salsa

Jerk marinade comes in lots of forms - we love this one for its thyminess and spice!

47 Reviews

Cals 962 · Prot 72 · Carbs 101 · Fat 31

Family Friendly

Ingredients

Jerk chicken

Skin-on, bone-in chicken thighs

600 Grams

Spring onion

40 Grams

Lime

2 Piece

Olive oil

1 Tbsp

Chilli flakes

2 Grams

Soy sauce 9*10*11*

20 ML

Allspice powder

2 Grams

Coconut sugar

10 Grams

Ginger garlic paste

10 Grams

Dried thyme

2 Grams

Vegetable oil

1 Tbsp

Coconut rice

Basmati rice

150 Grams

Water

100 ML

Coconut milk

200 ML

Sides

Red pepper

1 Piece

Mango

1 Piece

Fresh mint

10 Grams

Salt

0.5 Tsp

Large green chilli

1 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4038 / 962
Fats (g)	31.2
of which saturated (g)	13.7
Carbohydrates (g)	101
of which sugars (g)	28.1
Fibers (g)	10.7
Proteins (g)	71.9
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep marinade

Trim and finely chop the spring onion. Juice 1 limes into a food blender. Place the spring onion, olive oil, chilli flakes (spicy!), soy sauce, allspice, coconut sugar, ginger garlic paste, 1 tbsp of water and the dried thyme in a blender, and blitz for 2 min until smooth.

2 Marinate chicken

Place the chicken and the marinade in a bowl. Turn the chicken in the marinade until fully coated. Set aside.

Tip! Marinate the chicken for up to 24 hours in advance.

3 Boil rice

Rinse the basmati rice. Add the rice, measured water and coconut milk to a saucepan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

4 Fry chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Lift the chicken out of its marinade and fry it for 5 min on each side or until cooked through (don't worry if it chars slightly!).

5 Make salsa

Meanwhile, de-seed and finely chop the pepper. Peel and finely chop the mango. Pick the mint leaves and finely chop them. Chop the remaining lime into wedges. Add the mango, pepper and mint leaves to a bowl with a squeeze of lime juice and a pinch of salt. This is your mango salsa.

6 Serve

Slice the chilli into rings. Divide the coconut rice among bowls and top with the chicken and mango salsa. Garnish with the chilli (spicy!) and any remaining lime wedges.