Name: Grilled Honey Chicken Thighs with Eggplant Mango Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds); Kosher salt and freshly ground pepper; 1 cup mango nectar or tropical orange juice blend; Juice of 1 lime, plus wedges for serving; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon jarred jerk seasoning paste; 1/4 cup extra-virgin olive oil, plus more for brushing; 3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick; 1 mango, thinly sliced; 2 scallions, thinly sliced; 1/2 cup basil leaves

Directions

Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.

Photograph by Charles Masters

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine