Spicy Jerk Chicken Mango Slaw (Printer-Friendly)
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
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
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 Steps:
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, red cabbage, carrot, red onion, and cilantro in a large bowl. Whisk together lime juice, honey, and olive oil in a small bowl, then season with salt and pepper. Drizzle the dressing over the slaw and toss well. Set aside.
04 - Preheat a grill or grill pan to medium-high. Remove chicken from the marinade, shaking off excess. Grill for 5 to 6 minutes per side until charred at the edges and the 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 Advice:
01 -
- The marinade does all the heavy lifting so you barely have to think once the chicken hits the grill
- That mango slaw cuts through the heat like nothing else can
02 -
- Scotch bonnet oils will stay on your fingers for hours, so wear gloves or scrub your hands thoroughly before touching your eyes
- Letting the chicken rest for five full minutes after grilling makes the difference between juicy and dry
03 -
- Overnight marinating is not optional if you want the kind of flavor that makes people stop mid-bite
- Score the chicken thighs lightly before marinating so the paste can work its way into every layer