Spicy Jerk Chicken Mango Slaw (Printable)
Caribbean jerk chicken paired with crisp, sweet mango slaw for a vibrant summer meal.
# What You Need:
→ Chicken and Jerk Marinade
01 - 4 boneless skinless chicken thighs
02 - 2 tablespoons ground allspice
03 - 1 tablespoon dried thyme
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon ground nutmeg
06 - 3 spring onions, roughly chopped
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 2 Scotch bonnet chilies, seeded and chopped
10 - 1 tablespoon brown sugar
11 - Juice of 1 lime
12 - 2 tablespoons soy sauce
13 - 2 tablespoons vegetable oil
14 - 1 teaspoon salt
15 - 1/2 teaspoon ground black pepper
→ Mango Slaw
16 - 1 large ripe mango, peeled and julienned
17 - 2 cups shredded red cabbage
18 - 1 carrot, grated
19 - 1/2 small red onion, finely sliced
20 - 1/4 cup fresh cilantro, chopped
21 - 1 tablespoon lime juice
22 - 1 tablespoon honey
23 - 2 tablespoons olive oil
24 - Salt and pepper to taste
# Steps:
01 - Combine ground allspice, thyme, cinnamon, nutmeg, spring onions, garlic, ginger, chilies, brown sugar, lime juice, soy sauce, vegetable oil, salt, and pepper in a blender or food processor. Blend until a smooth paste forms.
02 - Place chicken in a resealable bag or shallow dish. Pour the marinade over and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Combine mango, shredded cabbage, grated carrot, red onion, and cilantro in a large bowl. Whisk together lime juice, honey, and olive oil in a small bowl, then season with salt and pepper. Pour the dressing over the slaw and toss well. Set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from the marinade, shaking off excess. Grill for 5 to 6 minutes per side until charred at the edges and cooked through to an internal temperature of 165°F. Let rest for 5 minutes before slicing.
05 - Slice the rested chicken against the grain and arrange over the mango slaw. Garnish with additional cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The jerk marinade comes together in minutes but tastes like it simmered all day
- The mango slaw cuts through the heat so perfectly you will not want to eat the chicken without it
02 -
- Wear gloves when handling Scotch bonnets because the oil lingers on your fingers for hours
- Letting the chicken rest after grilling makes a bigger difference than most people think
03 -
- Pat the chicken slightly before grilling so the marinade does not cause excessive flare-ups
- Use a gluten-free soy sauce if you are cooking for anyone with sensitivities