Blackened Half Chicken with Mango-Lime BBQ Sauce
plus Coconut-Scallion Rice & Pickled Bell Pepper–Carrot Slaw
- Sesame
- Tree Nuts
Spice-rubbed blackened chicken teams up with coconut-scallion rice and mango-lime BBQ sauce for layers of tropical flavor. A quick-pickled veggie slaw adds the perfect acidic crunch to balance the richness. With clever shortcuts like microwave pickling, this Caribbean-inspired feast comes together more quickly than you’d think!
Ingredients
3 ounce
Carrot
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
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
8 teaspoon (tsp)
Salt
1.5 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
- Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Drain mango. Quarter lime.
-
In a small bowl, combine Blackening Spice, half the garlic-ginger scallion paste, 2 tsp salt (4 tsp for 4 servings), and a large drizzle of oil.
-
Pat chicken* dry with paper towels; place on a baking sheet. Rub blackening paste all over chicken, making sure to coat undersides.
-
Roast chicken, skin side up, on middle rack until browned and cooked through, 35-45 minutes. Let rest at least 5 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones).
-
While chicken roasts, 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 sugar, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. TIP: If rice seems dry, add another 2 TBSP water and continue cooking, covered, until water has absorbed.
- Keep covered off heat until ready to serve.
-
While rice cooks, 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 until bell 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).
- Brush half the mango-lime BBQ sauce onto chicken.
-
Fluff rice with a fork; stir in scallion greens and remaining garlic-ginger scallion paste. Taste and season with salt and pepper.
-
Serve chicken, rice, and slaw (draining first) family style with remaining mango-lime BBQ sauce and remaining lime wedges on the side.
