Spicy Jerk Chicken Mango Slaw (Print Version)
Caribbean jerk chicken with a crisp mango slaw, ideal for summer grilling in under an hour.
# What You'll Need:
→ 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 or to taste
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
# 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, shredded red cabbage, grated carrot, sliced red onion, and chopped 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 well. Set aside.
04 - Preheat grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side until charred on the edges and cooked through to an internal temperature of 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 extra cilantro sprigs and lime wedges if desired.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you look like you spent hours when really you were just waiting
- That mango slaw cuts right through the heat like nothing else can
02 -
- Scotch bonnets are serious business and the capsaicin will stay on your skin long after washing, so wear gloves or accept the consequences
- Patting the chicken slightly before grilling prevents flare-ups from the oil in the marinade that can turn char into pure carbon
03 -
- Toasting the allspice berries in a dry pan for sixty seconds before grinding unlocks a depth of flavor that pre-ground simply cannot match
- If you cannot find Scotch bonnets, habaneros are the closest substitute but start with one and taste before adding a second