Spicy Jerk Chicken Mango Slaw (Printable)
Fiery Caribbean jerk chicken paired with crisp, sweet mango slaw for a vibrant summer meal.
# What You’ll Need:
→ Chicken & Jerk Marinade
01 - 4 boneless, skinless chicken thighs (or breasts)
02 - 2 tablespoons ground allspice
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 - 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
# Directions:
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, red cabbage, carrot, red onion, and cilantro in a large bowl. Whisk together lime juice, honey, and olive oil in a small bowl, season with salt and pepper, then drizzle over the slaw and toss well. Set aside.
04 - Preheat grill or grill pan to medium-high. Remove chicken from the marinade, shaking off excess, 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 rest for 5 minutes before slicing.
05 - Slice the rested chicken and arrange over the mango slaw. Garnish with extra cilantro sprigs and lime wedges if desired.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting so you barely have to think once the chicken hits the grill
- The mango slaw cuts right through the heat like nothing else can
02 -
- Scotch bonnets can burn your skin just from handling, so wear gloves or wash your hands thoroughly before touching your face
- The chicken will continue cooking slightly while it rests, so pull it off the grill just before it hits 165 internally
03 -
- If it is raining or you have no grill, bake at 400 degrees on a sheet pan and finish under the broiler for two minutes to fake the char
- Taste the slaw dressing before pouring it in, because mango sweetness varies wildly and you might need an extra squeeze of lime