Spicy Jerk Chicken Mango Slaw (Print Version)
Fiery jerk chicken paired with a crisp, tangy mango slaw for a vibrant summer cookout.
# Recipe Ingredients:
→ 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
# Directions:
01 - Combine ground allspice, thyme, cinnamon, nutmeg, spring onions, garlic, ginger, Scotch bonnet chilies, brown sugar, lime juice, soy sauce, vegetable oil, salt, and pepper in a blender or food processor. Process until a smooth paste forms.
02 - Place chicken thighs in a resealable bag or shallow dish. Pour the jerk paste over the chicken and turn to coat evenly. Seal and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
03 - Toss together the julienned mango, shredded red cabbage, grated carrot, sliced red onion, and chopped cilantro in a large bowl. Whisk the lime juice, honey, and olive oil in a small bowl, season with salt and pepper, then drizzle over the slaw and toss to combine. Set aside.
04 - Preheat a 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. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Slice the rested chicken against the grain and arrange over the mango slaw. Finish with extra cilantro and lime wedges if desired.
# Expert Advice:
01 -
- The heat builds in layers instead of hitting you all at once, so even cautious eaters keep going back for more
- The mango slaw cuts through the fire like a cool breeze, turning every bite into a push and pull that never gets boring
02 -
- Overnight marinating transforms this from good to unforgettable, so do not skip it if you have the time
- Letting the chicken rest is not optional because cutting too early sends all that hard won juice straight to the cutting board
03 -
- Make double the marinade and freeze half for a night when you have zero energy but still want something spectacular
- Charred lime halves squeezed over the finished plate add a smoky acidity that ties the whole dish together