Spicy Jerk Chicken Mango Slaw (Printable Version)
Fiery jerk chicken with crisp mango slaw, a vibrant Caribbean-inspired summer grill.
# 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
# Step-by-Step Instructions:
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 cabbage, grated 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 pour over the slaw and toss to coat. Set aside.
04 - Preheat grill or grill pan to medium-high. Remove chicken from the marinade and grill 5 to 6 minutes per side until charred at the edges and cooked through to an internal temperature of 165°F. 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.
# Tips from hearthlykitchen:
01 -
- The jerk marinade hits you with warmth first then a slow creeping heat that keeps you coming back for another bite
- The mango slaw cuts through every bold spice with this ridiculous crunch and sweetness that balances the whole plate
02 -
- Scotch bonnets can burn your skin just from handling them so wear gloves or wash your hands three times before touching your face
- Letting the chicken rest after grilling is not optional because slicing it immediately dumps all those juices onto your cutting board instead of keeping them in the meat
03 -
- Pat the chicken slightly dry before grilling so the marinade does not cause excessive flare-ups that turn your chicken black instead of caramelized
- Taste the slaw dressing before adding it because a mango that is extra sweet might need an extra squeeze of lime to keep things balanced