Grilled Caribbean Chicken Thighs Recipe

Name: Grilled Caribbean Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds); Kosher salt and freshly ground pepper; 1 cup mango nectar or tropical orange juice blend; Juice of 1 lime, plus wedges for serving; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon jarred jerk seasoning paste; 1/4 cup extra-virgin olive oil, plus more for brushing; 3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick; 1 mango, thinly sliced; 2 scallions, thinly sliced; 1/2 cup basil leaves

Servings: persons

8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds)
Kosher salt and freshly ground pepper
1 cup mango nectar or tropical orange juice blend
Juice of 1 lime, plus wedges for serving
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon jarred jerk seasoning paste
1/4 cup extra-virgin olive oil, plus more for brushing
3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
1 mango, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves

1
Preheat a grill to medium heat.
2
Season the chicken with salt and pepper.
3
Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl.
4
Add the chicken; rub to coat.
5
Remove the chicken to a plate; brush with olive oil.
6
Transfer the sauce mixture to a saucepan; bring to a boil.
7
Reduce the heat; simmer until slightly thickened, 7 minutes.
8
Keep warm over low heat.
9
Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes.
10
Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes.
11
Transfer to a plate and tent with foil to keep warm.
12
Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl.
13
Brush the eggplants with the jerk oil and season with salt.
14
Grill until marked and tender, about 3 minutes per side.
15
Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper.
16
Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
17
Photograph by Charles Masters

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds), Kosher salt and freshly ground pepper, 1 cup mango nectar or tropical orange juice blend, Juice of 1 lime, plus wedges for serving, and more.

Yes, Grilled Caribbean Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Caribbean Chicken Thighs

How did you like this recipe?

Frequently Asked Questions