Grilled Honey-Glazed Chicken Thighs with Eggplant-Mango Salad

Ingredients:

• 8 chicken thighs with skin and bones (about 1.3 kg)
• 1 cup mango nectar or tropical juice
• Juice of 1 lime + wedges for serving
• 2 tablespoons of honey
• 1 tbsp soy sauce
• 1 tbsp jerk seasoning paste
• 1/4 cup extra-virgin olive oil + more as needed
• 3 eggplants (about 600 g), cut into 1 cm thick circles.
• 1 mango, thinly sliced
• 2 green onions, thinly sliced
• 0.5 cup basil leaves

Preparation:

1. Preheat the grill to medium heat. Season the chicken with salt and pepper. In a large bowl, combine the mango nectar, lime juice, honey, soy sauce, and 1 teaspoon jerk seasoning. Add the chicken; rub the mixture over the chicken to coat.
2. Transfer the chicken to a plate and brush with olive oil. Pour the marinade into the saucepan and bring to a boil. Reduce the heat and simmer until the liquid thickens slightly, 7 minutes. Keep on low heat.
3. Meanwhile, transfer the chicken skin-side up to the grill, cover, and cook until browned, about 15 minutes. Flip and cook until the skin is browned and crispy and the inside is cooked through, another 5 to 7 minutes. Transfer to a plate and cover with foil.
4. In a small bowl, combine olive oil and the remaining 2 teaspoons jerk paste.
5. Brush the eggplant with herb oil and season with salt. Grill until cooked through, about 3 minutes per side. Transfer to a large bowl and add the mango, green onions, and basil; season with salt and pepper.
6. Pour the warm sauce over the chicken and serve with the eggplant and mango salad, garnished with lime wedges.
   
   
   Note
   
   Jerk seasoning is a traditional Jamaican spice blend. Combine jerk seasoning with meat and vegetable dishes to add aroma, piquancy and a characteristic crust.