Spicy Jerk Chicken Mango Slaw (Printable Version)
Fiery Caribbean jerk chicken paired with crisp, sweet mango slaw for summer grilling.
# What You 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
# Method:
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 red cabbage, grated carrot, red onion, and cilantro in a large bowl. In a small bowl, whisk together lime juice, honey, and olive oil, then season with salt and pepper. Pour the dressing over the slaw, toss well, and set aside.
04 - Preheat a 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 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 Tricks:
01 -
- The heat builds in layers instead of hitting you all at once, so you actually taste everything
- That mango slaw is the cool counterpart you did not know you needed until the first bite
02 -
- Skipping the marinade time is the fastest way to end up with chicken that tastes like it was seasoned after cooking
- Scotch bonnets are no joke, even seeded they carry serious heat, so taste the marinade before committing
03 -
- Blending the marinade twice, once coarse and once smooth, gives you better texture coverage on the chicken
- Let the slaw sit for fifteen minutes before serving so the mango juices start mingling with the dressing