Mango-Glazed Caribbean-Style Chicken Thighs
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Mango-Glazed Caribbean-Style Chicken Thighs

Mango-Glazed Caribbean-Style Chicken Thighs

with Creamy Coleslaw and Green-Onion Lime Rice

Taste the Islands with these Caribbean-style chicken thighs, seasoned with our Jerk Spice Blend and sweet and tangy mango chutney. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Green Onion

1 unit(s)


4 tbsp

Mango Chutney

2 tbsp


(Contains Egg, Mustard)

1 tbsp

Jerk Spice Blend

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories860 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate100 g
Sugar28 g
Dietary Fiber5 g
Protein36 g
Cholesterol155 mg
Sodium1530 mg
Trans Fat0.4 g
Potassium750 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat the broiler to high. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Broil chicken

Meanwhile, pat chicken dry with paper towels.Toss chicken with 1 tbsp (2 tbsp) oil, then season all over with Jerk Spice Blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Transfer to a foil-lined baking sheet. Broil in the middle of the oven until cooked through, 5-6 min.**

Make coleslaw

Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add coleslaw cabbage mix to bowl with dressing. Toss to coat.

Glaze chicken

Reheat the same pan (from step 2) over medium.When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper, then add cooked chicken. Bring to a simmer. Cook, flipping chicken occasionally, until glaze thickens slightly, 2-3 min.Remove from heat.

Flavour rice

Meanwhile, thinly slice green onions.Fluff rice with a fork, then add half the green onions and remaining lime zest.

Finish and serve

Divide rice, chicken and coleslaw between plates. Spoon any remaining glaze from the pan over top and sprinkle remaining green onions over chicken.Squeeze a lime wedge over top, if desired.