Jerk Chicken Thigh Burger and Charred Pineapple
with Green Onion Aioli and Sweet Potato Wedges
Mild Caribbean jerk spice is such a party for your mouth that we had to step up every element of this lively dish. From the delicious caramelized pineapple to the oven-baked sweet potato wedges, each colourful bite is a delight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
190 g
Pineapple
340 g
Sweet Potato
1 tbsp
Jerk Spice Blend
1 unit
Lime
80 g
Tomato
2 unit
Green Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Add sweet potatoes, 1 tsp Jerk Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.
While sweet potato wedges roast, cut tomato into 1/4-inch slices. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Keep leaves and stems separate. Cut pineapple into 1/2-inch pieces.
Pat chicken dry with paper towels. Sprinkle remaining Jerk Spice Blend over both sides, then season with salt and pepper.
Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4-5 min. Remove pan from heat and transfer pineapple to a plate. Carefully wipe pan clean.
Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 5-7 min per side.** While chicken cooks, add mayo, lime zest, green onions and 2 tsp lime juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Halve buns, then arrange them on another baking sheet, cut-side up. Toast buns in the top of the oven, until golden-brown, 2-3 min. Spread 1 tbsp aioli over each top bun. Top bottom buns with chicken, pineapple, tomatoes and top buns. Divide burgers and sweet potato wedges between plates. Serve remaining aioli on the side, for dipping. Squeeze over a lime wedge, if desired.
