This chicken is liable to vanish from your plate—what a jerk! No, really, it’s coated in jerk seasoning, otherwise known as Jamaica’s gift to spice lovers everywhere. It’s got that island heat and swagger, so to help keep things cool, we added a crisp and refreshing salad with mango and bell pepper. And to really gild the lily, we’re even throwing in some sweet potato wedges dusted with more of that jerk magic.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Bell Pepper
White Wine Vinegar
Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into thin, ¼-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, 1 tsp jerk seasoning (save the rest for the next step), and a pinch of salt and pepper, then spread out in an even layer. Roast in oven until tender and lightly crisped, 20-25 minutes, flipping halfway through.
Mince or grate garlic. Toss chicken with a drizzle of oil, remaining jerk seasoning, garlic, and a large pinch of salt and pepper in a medium bowl. Set aside to marinate.
Peel mango, then remove flesh from pit; discard pit. Cut into thin slices, then cut slices into skinny matchsticks. Core, seed, and thinly slice bell pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until charred on the surface and no longer pink in center, 4-6 minutes per side.
Halve and peel shallot, then mince until you have 1 TBSP. Cut lime into wedges. Place shallot, white wine vinegar, a squeeze of lime, and ¼ tsp honey (we sent more) in a small bowl. Whisk in a large drizzle of oil. Season with salt and pepper.
Add arugula, mango, bell pepper, and as much vinaigrette as you like to a large bowl and toss to coat. Season with salt and pepper. Divide salad between plates, then top with sweet potatoes and chicken. (TIP: Slice chicken as needed to create two portions.) Serve with lime wedges on the side.