Spicy Jerk Chicken Mango Slaw (Print)
Caribbean jerk chicken paired with crisp, tangy mango slaw for summer grilling.
# 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 - 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:
01 - In a blender or food processor, combine ground allspice, thyme, cinnamon, nutmeg, spring onions, garlic, ginger, chilies, brown sugar, lime juice, soy sauce, vegetable oil, salt, and pepper. 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 - In a large bowl, combine the mango, red cabbage, carrot, red onion, and cilantro. In a small bowl, whisk together lime juice, honey, and olive oil, then season with salt and pepper to taste. Pour the dressing over the slaw, toss thoroughly, and set aside.
04 - Preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side until charred at the edges and cooked through to an internal temperature of 165°F. Let the chicken 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 all the heavy lifting so your actual cooking time is minimal and stress-free
- The mango slaw hits that rare sweet-sour-crunchy trifecta that makes you forget sides are usually an afterthought
02 -
- Scotch bonnets can burn your skin on contact so wear gloves or wash your hands thoroughly before touching your face
- Overnight marinating is not optional if you want the kind of flavor that makes people ask for the recipe
03 -
- If rain kills your grilling plans, bake the marinated thighs at 400 degrees for twenty-five to thirty minutes and finish them under the broiler for two minutes to fake the char
- Pat the chicken slightly dry before grilling because excess marinade on the surface can cause flare-ups and bitter burned spots