Spicy Jerk Chicken Mango Slaw (Print Version)
Fiery jerk chicken paired with crisp, sweet mango slaw for a vibrant Caribbean-style meal.
# What You’ll Need:
→ Chicken & Jerk Marinade
01 - 4 boneless, skinless chicken thighs (or breasts)
02 - 2 tablespoons ground allspice berries
03 - 1 tablespoon dried thyme
04 - 1 teaspoon 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 (or to taste)
10 - 1 tablespoon brown sugar
11 - Juice of 1 lime
12 - 2 tablespoons soy sauce (use gluten-free if needed)
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 the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Combine mango, shredded red cabbage, grated carrot, sliced red onion, and chopped cilantro in a large bowl. Whisk together lime juice, honey, and olive oil in a small bowl, season to taste, then pour over the slaw and toss thoroughly. Set aside.
04 - Preheat grill or grill pan to medium-high. Remove chicken from the marinade and grill for 5 to 6 minutes per side until charred on the edges and the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
05 - Slice the rested chicken and arrange over the mango slaw. Garnish with additional cilantro and lime wedges if desired.
# Expert Tips:
01 -
- The marinade does most of the work so you look like you spent all day when you really didnt
- The slaw cuts through the fire with this ridiculous sweetness that makes you keep going back for more
02 -
- Do not wipe off the marinade before grilling because those little charred bits of paste are where half the flavor lives
- Touching Scotch bonnet peppers and then rubbing your eye is a mistake you only make once so wear gloves or wash your hands immediately
03 -
- Overnight marinating is not optional if you want the kind of depth that makes people stop talking
- Slice the chicken against the grain or it will chew like rubber no matter how perfectly you cooked it