Double Mango-Jerk Chicken Sandwich
with Kiwi, Lime and Sweet Potato Sunshine Salad
- Barley
- Cereals containing gluten
- Wheat
- Celery
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
These chicken thighs are flavoured with Caribbean style jerk, bringing warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together. Glaze with sticky mango chutney and serve with wedges and a vibrant salad for some Caribbean sunshine.
Ingredients
1 unit(s)
Sweet Potato
4 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Kiwi
1 unit(s)
Lime
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
50 grams
Jerk Paste
40 grams
Mango Chutney
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potato into 1cm chunks (no need to peel).
c) Pop the sweet potato 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.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Season the chicken with salt and pepper.
c) Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While the chicken cooks, trim the baby gem and separate the leaves. Reserve 2 leaves per person for the sandwich. Thinly slice the rest of the baby gem.
b) Peel the kiwi, then cut into 2cm chunks.
c) Cut the lime into wedges.
d) In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
a) Halve the burger buns. Pop into the oven to warm through, 2-3 mins.
b) Once the chicken is cooked, add the jerk paste and mango chutney to the chicken and turn to coat. Cook for another min. Season with salt and pepper.
c) Once everything's ready, add the sliced baby gem, kiwi and roasted sweet potato to the lime dressing and toss together.
a) When everything's ready, spread the mayo (see pantry for amount) over the bun bases.
b) Top the bases with the reserved baby gem leaves and jerk chicken.
c) Spoon over any remaining mango jerk sauce from the pan, then sandwich shut with the bun lids.
d) Serve the sunshine salad alongside any remaining lime wedges for squeezing over.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The jerk and mango glaze was a standout, delivering sweet and warming flavour that even picky eaters enjoyed. The sweet potato salad was a highlight for several people.
- Suggestions: Consider mixing the mango chutney with a little mayo to spread on the bun for extra creaminess. If you find the jerk seasoning too strong as a sauce, try using less paste or coating the chicken more lightly.
- Next-day meals: The jerk-glazed chicken works well beyond the sandwich — one reviewer used the leftover jerk-coated chicken to make extra burgers.
