Ingredients

• 8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds)
• Kosher salt and freshly ground pepper
• 1 cup mango nectar or tropical orange juice blend
• Juice of 1 lime, plus wedges for serving
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon jarred jerk seasoning paste
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
• 1 mango, thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup basil leaves

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Instructions

1. Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
2. Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
3. Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
4. Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
5. Photograph by Charles Masters