Spice-rubbed blackened chicken meets coconut rice and a mango BBQ sauce in this tropical flavor explosion! Quick-pickled vegetables add the perfect acidic crunch to balance the richness. With clever shortcuts like microwave pickling, this restaurant-quality Caribbean feast comes together fast.
3 ounce
Carrots
4 tablespoon
BBQ Sauce
¾ cup
White Rice
4 ounce
Mango
10 teaspoon
White Wine Vinegar
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Half Chicken
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
1 tablespoon
Blackening Spice
2 teaspoon (tsp)
Cooking Oil
1.5 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
In a small bowl, combine a large drizzle of oil, Blackening Spice, half the garlic-ginger scallion paste, and 2 tsp salt (4 tsp for 4 servings).
Pat chicken* dry with paper towels; place in center of a baking sheet and rub blackening paste all over, making sure to coat undersides (for 4, space chickens 5-6 inches apart).
Roast chicken, skin side up, on middle rack until browned and cooked through, 35-45 minutes. Let rest at least 5 minutes.
Thoroughly shake coconut milk in container before opening.
In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of salt, and a pinch of sugar. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. TIP: If rice appears dry, add another 2 TBSP water and continue cooking, covered, until water is absorbed.
In a medium microwave-safe bowl, combine bell pepper, scallion whites, carrot, vinegar, 3 TBSP water, 1 tsp sugar, and a big pinch of salt (6 TBSP water and 2 tsp sugar for 4 servings).
Microwave, uncovered, until pepper is slightly tender, 1-2 minutes. Set aside to pickle, stirring occasionally.
In a second medium bowl, mash mango with a fork until smooth. Stir in BBQ sauce and a squeeze of lime juice (big squeeze for 4 servings).
Fluff rice; stir in scallion greens and remaining garlic-ginger scallion paste. Taste and season with salt and pepper.
Serve chicken, rice, and pickled veggies (draining first) family style with remaining mango BBQ sauce and remaining lime wedges on the side.