Sheet Pan Caribbean Chicken Thighs

This sheet pan meal is loaded with island flavor! Chicken thighs are coating in exotic spices and roasted alongside sweet plantains. The dish is finished with a juicy, antioxidant-rich mango black bean salsa that ties the whole meal together.  

Sheet Pan Caribbean Chicken Thighs Ingredients: 

For Jerk Chicken

• 4 bone-in skin-on chicken thighs (1 11/2 pounds)
• 1 tbsp olive oil 
• 1 tsp ground cumin 
• 1/4 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp onion powder
• 1/2 tsp sea salt 
• 1/4 tsp cayenne pepper 

For Plantains

• 2 ripe plantains, sliced into 1/2 inch pieces
• 1 tbsp olive oil 
• 1 tsp coconut sugar 
• 1/2 tsp cinnamon 

Black Bean Mango Salsa

• 1 cup black beans, drained and rinsed
• 1/2 cup chopped mango
• 1/2 cup chopped tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro 
• 1 tbsp lime juice 
• 1 tsp minced jalapeño 
• 1/4 tsp sea salt 

Sheet Pan Caribbean Jerk Chicken Thighs

This sheet pan meal is loaded with island flavor! Chicken thighs are coating in exotic spices and roasted alongside sweet plantains. The dish is finished with a juicy, antioxidant-rich mango black bean salsa that ties the whole meal together.

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Prep Time: 15 minutes

Cook Time: 40 minutes

55 minutes

Course: dinner, Lunch, Main Course

Cuisine: jamaican

Keyword: Chicken, dinner, lunch, main dish, Meal Prep

Servings: 4 meals

Calories: 568kcal

Equipment

• sheet pan

Ingredients

For Jerk Chicken

• 4 bone-in skin on chicken thighs about 1.5lbs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/4 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper

For Plantains

• 2 large ripe plantains sliced into 1/2 inch pieces
• 1 tbsp olive oil
• 1 tsp coconut sugar
• 1/2 tsp cinnamon

Black Bean Mango Salsa

• 1 cup black beans drained and rinsed
• 1/2 cup chopped mango
• 1/2 cup chopped tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1 tsp minced jalapeño
• 1/4 tsp sea salt

Instructions

• Preheat oven to 425ºF and lime a large baking sheet with parchment paper. Place plantain slices in a medium mixing bowl and drizzle with one tablespoon olive oil. Gently toss to coat. Sprinkle coconut sugar and cinnamon on top and toss with hands to coat. Spread out on bottom baking sheet.
• Use paper towel to blot chicken thighs dry and place in a medium mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with dry seasonings. Use hands to coat chicken thighs, rubbing seasonings into skin. Place chicken thighs on baking sheet above plantains. Bake 20 minutes. Use tongs to turn plantains for even browning. Return to oven for 15 minutes longer. Divide plantains between 4 white MPOF containers in small compartments. Turn oven to broil and broil chicken thighs 5 minutes to crisp skin.
• While chicken and plantains cook, stir together ingredients for salsa in a small mixing bowl. Refrigerate.
• Place 1 chicken thigh in large compartments of 4 MPOF containers. Spoon mango black bean salsa in 4 remaining small compartments.

Nutrition

Calories: 568kcal | Carbohydrates: 49.8g | Protein: 45.6g | Fat: 21.2g | Fiber: 7.2g

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