Chicken thighs are marinated in a Jerk-inspired sauce and grilled until perfectly charred, served alongside rice and a charred mango and lime salad. Perfect to repurpose the leftovers into a burrito!
Done in 1 hour
8boneless, skinless chicken thighs
3 tbspjerk paste
1 tspbrown sugar
50mlolive oil
2limes, juiced
big pinch salt
2mangoes
1avocado, diced
1red onion, diced
2spring onions
2limes, juiced
25gcoriander, finely chopped
1red chilli, minced
salt, to taste
1/4 tspsugar
1/4red cabbage, shredded
sour cream
white rice, cooked
flour tortillas
This is the ideal meal prep dish, to enjoy al fresco style during your lunch break. Of course, best enjoyed with a Lipton Lemon Iced Tea!
Start by marinating the chicken. Whisk together the jerk paste, brown sugar, olive oil, lime juice, and salt. Add the chicken thighs, toss well to coat, then leave to sit for at least 1 hour.
Meanwhile, remove the skin from the mangos and slice into chunks. Preheat a griddle pan or bbq, and char the mango pieces on all sides. Do the same with spring onions.
Roughly chop the spring onions and mango, add to a bowl with the red onion, lime juice, coriander, avocado, and chilli. Season with salt and a tiny pinch of sugar, and set aside.
Cook the chicken thighs in the same griddle pan. Cook until nicely charred and caramelised on both sides. Slice up.
Serve the chicken in a large flour tortilla with rice, mango salsa, sour cream, and red cabbage. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
