Spicy Jerk Chicken Mango Slaw (Printer-friendly)
Fiery jerk-spiced chicken with crisp 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 (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 Prepare:
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, 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. Pour the dressing over the slaw and toss thoroughly. Set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from the marinade, shaking off excess. Grill for 5 to 6 minutes per side until charred on the edges and the internal temperature reaches 165°F. Let 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 Advice:
01 -
- The jerk marinade hits every flavor note at once, sweet and smoky and loud in a way that makes you close your eyes while eating
- The mango slaw cuts through all that heat like a cold splash of water on a hot day
- It comes together in under an hour but tastes like something you labored over all weekend
02 -
- Scotch bonnet heat varies wildly from pepper to pepper, so taste a tiny piece before committing the whole amount to the blender
- The chicken will look almost burnt when it is done, but that blackened crust is where all the flavor lives, trust the process
03 -
- Pat the chicken slightly dry before grilling so the marinade does not cause excessive flare-ups that taste acrid and bitter
- Make the slaw dressing separately and only toss it in right before serving so the cabbage never goes limp