Spicy Jerk Chicken Mango Slaw (Printable View)
Fiery jerk chicken paired with crisp, tangy mango slaw for a vibrant Caribbean-inspired summer meal.
# Ingredient List:
→ 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 (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
# 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 the marinade over and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Toss mango, cabbage, carrot, red onion, and cilantro together in a large bowl. Whisk lime juice, honey, and olive oil in a small bowl with salt and pepper to taste. Drizzle over the slaw and mix thoroughly, then set aside.
04 - Preheat grill or grill pan to medium-high. Remove chicken from marinade, discarding excess. Grill for 5 to 6 minutes per side until edges are charred and internal temperature reaches 165°F. Let rest for 5 minutes before slicing against the grain.
05 - Slice the rested chicken and arrange over the mango slaw. Garnish with additional cilantro and lime wedges if desired.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting so you barely have to think once it hits the grill
- That mango slaw cuts through the heat like nothing else can
02 -
- True jerk flavor comes from the allspice to thyme ratio, not just from making it as hot as possible
- Letting the chicken rest after grilling is nonnegotiable if you want it juicy instead of dry
03 -
- Pat the chicken slightly dry before grilling so the marinade does not drip and cause flare-ups
- Make the slaw dressing first, then adjust sweetness with honey depending on how tart your mango turned out