Spicy Jerk Chicken Mango Slaw (Printable 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
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 - ½ 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 - ½ small red onion, finely sliced
20 - ¼ cup fresh cilantro, chopped
21 - 1 tablespoon lime juice
22 - 1 tablespoon honey
23 - 2 tablespoons olive oil
24 - Salt and pepper, to taste
# How to Make It:
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 marinade over and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Combine mango, red cabbage, 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 dressing over the slaw, toss thoroughly, and set aside.
04 - Preheat grill or grill pan to medium-high. Remove chicken from marinade and grill for 5 to 6 minutes per side until charred on the edges and cooked through to an internal temperature of 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 Insights:
01 -
- The marinade does all the heavy lifting so you barely have to think once the chicken hits the grill
- The mango slaw cuts through the heat like nothing else can making every bite perfectly balanced
02 -
- Scotch bonnets can burn your skin just from handling so wear gloves or wash your hands thoroughly before touching your face
- Letting the chicken rest after grilling is not optional because slicing it immediately will dump all those juices onto your cutting board instead of keeping them in the meat
03 -
- If you cannot find Scotch bonnets, habaneros are a close swap but use one less since they can run even hotter
- The slaw tastes best within two hours of tossing so save that step until close to serving time