Caribbean Style Mango Glazed Jerk Chicken
with Cheesy Wedges, Baked Corn on the Cob and Mango Salsa
This Caribbean Style Mango Glazed Jerk Chicken is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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
Potatoes
2
Corn on the Cob
4
Chicken Thighs
1
Caribbean Style Jerk
40
Mango Chutney
1
Mango
1
Red Chilli
1
Spring Onion
½
Lime
1
Mayonnaise
30
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Wrap the corn in aluminium foil and pop them along side the wedges.
Pop the chicken thighs into a bowl, sprinkle on the jerk seasoning and rub into the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken. Pop the chicken thighs onto a baking tray skin side up, then using a spoon smooth the mango chutney evenly over each chicken thigh. Season with salt and pepper. Pop on the middle shelf of the oven and roast until sticky and cooked through, 20-25 mins.IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone. Halve the chilli lengthways, deseed then finely chop. Trim the spring onions then thinly slice. Zest the lime and cut in half. Pop the mango, chilli, spring onion in a medium bowl and squeeze over half the lime juice. Season with salt and pepper and mix together. Set aside.
Put the mayonnaise in a small bowl and add the lime zest. Add a squeeze of lime juice. Season with salt and pepper, mix together, then taste and add more salt, pepper and lime juice to taste. Set aside for later.
Finely grate the cheddar cheese. When the wedges are cooked, top them with the cheddar cheese and pop back into your oven to roast until the cheddar has melted, 3-5 mins.
Serve the mango jerk chicken, with the corn on the cob, mango salsa, a portion of the cheesy wedges and the limey mayo. Enjoy!
