Sticky chicken and sweet potato lunchboxes
The office lunch that will make you happy to be at work
Yes, seriously.
If you’ve been here before, you’ll know I’m usually all over a Maris Piper. The internet’s Potato Queen doesn’t often stray into sweet potato territory because in my opinion, the classic spud is more versatile and delicious.
However, today we’re showing the sweet varieties some love because they work so bloomin well with these spicy, sticky chicken thighs. I may need to apologise to sweet potatoes for neglecting them all these years, because my sticky chicken and sweet potato lunchboxes are pretty damn good.
We LOVE a chicken thigh
I’ve used chicken thighs here because, they’re typically cheaper, they stay nice and juicy and I think can have more chicken-y flavour.
If you’re meal prepping lunches, the last thing you want is dry chicken breast sucking the joy out of your Tuesday afternoon. Chicken thighs reheat beautifully and still stay succulent, even after a couple of days in the fridge. You can also eat this cold if you fancy, but you do you.
The marinade that I’ve used for this recipe includes:
- Jerk paste
- Chipotle paste
- Tomato purée
- Hot honey
- Orange juice
If you’ve got time, leave the chicken to marinate for at least an hour so all those flavours really get in there. If you forget and chuck it straight in the air fryer? No worries. We’re all busy.
One basket needed, that’s it.
This is one of those recipes that feels ridiculously efficient because everything goes into one air fryer basket. If you’ve got a smaller air fryer basket, simply cook in two batches. I own a bit of a beast so there was plenty of room to spare.
Anyway, the sweet potatoes get tossed with garlic granules, onion granules, dried oregano, salt and pepper which gives them loads of flavour without needing loads of effort. Looooove.
Cook everything at 180ºC/350ºF for around 25 minutes initially, basting the chicken halfway through with extra marinade for maximum sticky goodness. Then throw the green beans on top and cook for another 10 minutes until everything is golden, caramelised and smelling incredible.
Exactly the kind of cooking I need in my life these days. I need recipes that are fast with less washing up. Having a baby has definitely changed the way I cook!
Meal prep to feel a little more organised
This recipe makes around 4 lunch boxes, making it ideal for meal prep.
And unlike some meal prep meals that taste progressively sadder as the week goes on, this genuinely holds up well in the fridge. The flavours get even better overnight and the chicken stays lovely and juicy.
I personally love serving mine with a bit of sriracha mayo for an extra spicy kick, but you could also add:
- Avocado
- Rice
- Pickled onions
- Flatbreads
- A squeeze of lime
FAQ
Can I use chicken breast instead?
You can, but thighs work much better for meal prep because they stay juicier when reheated. If using breast, reduce cooking time slightly so it doesn’t dry out. but obviously make sure it’s cooked through!! No pink bits please.
Can I make this less spicy?
Yep! Just reduce the jerk paste or chipotle paste slightly.
How long does this last in the fridge?
Store in airtight containers for up to 3 days. Perfect for grab-and-go lunches.
Can I freeze it?
Yep! Just make the rest of the recipe without adding in the green beans (you can airfare them later!) Freeze portions for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
What air fryer size works best?
A larger drawer-style air fryer works best so everything can spread out and crisp up nicely rather than steaming. Try not to overcrowd too much as it’ll cook unevenly.
Can I use regular potatoes instead of sweet potatoes?
Of course. I won’t tell the sweet potatoes you cheated on them with Maris Pipers.
Want to upgrade for dinner?
This is super tasty as is, but if you want to bulk it out even more or add a bit extra:
- Serve with rice or quinoa
- Pair with flatbreads
- Top with coriander and lime
- Add pickled chillies for extra heat
Sticky chicken and sweet potato lunchboxes
By Poppy Cooks
https://www.poppycooks.com/recipes/sticky-chicken-and-sweet-potato-lunchboxes/
Ingredients
- 4 large skin on, bone in chicken thighs
- 1/2 tbsp jerk spice paste
- 1 tsp chipotle paste
- 2 tsp tomato puree
- 1 tbsp hot honey
- 1 orange, juiced
- 3 medium-large sweet potatoes, peeled and cut into a large dice
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp dried oregano
- 2 tsp olive oil
- 250g green beans, tops removed
- Pinch of salt and black pepper
Metric
Imperial
Instructions
- Tip the chicken thighs into a bowl and spoon in the jerk paste, chipotle paste, tomato puree, hot honey and orange juice. Season with salt and pepper then give it a good mix to coat the thighs. Leave for 1 hour (if you have time) to marinade, or you can continue with the next step.
- Chuck all of the sweet potato cubes into a bowl and sprinkle with garlic granules, onion granules, dried oregano and salt and pepper. Drizzle in the olive oil and give a toss to coat.
- Place the chicken thighs into the airfryer basket skin side up and add in the diced sweet potatoes around the outside. Put the basket into the airfryer and cook for 25 minutes at 180ºc/350ºf. Baste the chicken thighs with a little extra marinade halfway through.
- Lightly oil the green beans and season well with salt and pepper. When 35 minutes is up, give the potatoes a turn scatter the green beans on top. Return to the airfryer for another 10 minutes, until the green beans are cooked and the chicken is golden brown.