Spicy Jerk Chicken Mango Slaw (Print Version)

Caribbean jerk chicken paired with a crisp, sweet mango slaw ideal for summer grilling.

# What You'll Need:

→ Chicken & Jerk Marinade

01 - 4 boneless, skinless chicken thighs
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

# How to Make It:

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 dressing over the slaw, toss thoroughly, and 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.
05 - Slice the rested chicken and arrange over the mango slaw. Garnish with extra cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The jerk marinade builds layers of warm spice and heat that penetrate deep into the chicken, not just coat the surface
  • The mango slaw cuts through the fire with a kind of refreshing sweetness that keeps you going back for another bite
  • Everything comes together in under an hour of active work but tastes like you spent all day on it
02 -
  • Scotch bonnet oils linger on your fingers long after washing, so wear gloves or handle them with a fork to avoid rubbing your eye an hour later
  • The chicken needs those full two hours of marinating minimum because the spice paste is thick and needs time to work past the surface
03 -
  • Let the chicken rest for a full five minutes before slicing so the juices redistribute instead of flooding your cutting board
  • Make the slaw dressing separately and add it just before serving to keep everything crisp and vibrant

Go Back