Sheet-Pan Jerk Chicken with Cucumber Salad
Preparation
25 MIN
Cooking
40 MIN
Servings
4

Sheet-Pan Jerk Chicken with Cucumber Salad

Ingredients

    Chicken and Sweet Potatoes

  • 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

    Cucumber Salad

  • 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

Preparation

Chicken and Sweet Potatoes

  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. 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.
  3. Bake for 40 minutes or until the chicken and potatoes are cooked through and browned, stirring halfway through.

Cucumber Salad

  1. Meanwhile, in another bowl, combine the cucumbers, cilantro, green onions and lime juice. Season with salt and pepper.
  2. Serve the chicken with the cucumber salad and garnish with yogurt.