Sheet-Pan Jerk Chicken with Cucumber Salad
Jerk chicken on a weeknight? Let your trusty sheet-pan make dinner a breeze with this easy recipe.
Ingredients
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp brown sugar
- 2 tsp (10 ml) habanero sauce, or more to taste
- 2 tsp ground allspice
- 1/2 tsp thyme leaves (optional)
- 1/4 tsp cinnamon
- 1 1/2 lb (675 g) boneless, skinless chicken thighs, cut into pieces
- 1 1/2 lb (675 g) sweet potatoes, peeled and cut into large cubes
- 4 Lebanese cucumbers, sliced
- 1/4 cup (10 g) cilantro, finely chopped
- 2 green onions, finely chopped
- 2 tsp (10 ml) lime juice
- 1/3 cup (75 ml) plain yogurt
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, combine all of the ingredients. Season lightly with salt. Spread the mixture out on a non-stick or parchment paper-lined baking sheet.
- Bake for 40 minutes or until the chicken and potatoes are cooked through and browned, stirring halfway through.
Jerk chicken on a weeknight? Let your trusty sheet-pan make dinner a breeze with this easy recipe.