Jerk Chicken Mango Slaw Bowls

Experience a burst of Caribbean flavors with these tropical Jerk Chicken Mango Slaw Bowls. This dish perfectly balances the smoky, spicy jerk chicken with a refreshing mango slaw and a tangy honey lime cream, making every bite a delightful escape to island life.

Whether you’re entertaining friends or craving a midweek dinner with a twist, this colorful and vibrant meal is sure to impress and keep you coming back for more.

Ingredients

• Chicken Thighs: Four boneless, skinless thighs provide juicy, tender meat that absorbs jerk seasoning beautifully.
• Jerk Seasoning: Two tablespoons bring authentic Caribbean spices and smoky heat essential for jerk chicken.
• Olive Oil: One tablespoon used to coat the chicken, helping the seasoning stick and aiding grilling.
• Mango: One diced ripe mango adds sweetness and tropical freshness to the crunchy slaw.
• Shredded Cabbage: Two cups of crisp cabbage provide a refreshing crunch and balance to the dish.
• Red Bell Pepper: One sliced pepper adds vibrant color and a subtle sweet flavor to the slaw.
• Cilantro: A quarter cup chopped for a fresh, citrusy herbaceous note in the slaw.
• Mayonnaise: A quarter cup forms the creamy base for the tangy honey lime dressing.
• Honey: Two tablespoons add natural sweetness that perfectly balances lime acidity.
• Lime Juice: Juice of one lime creates a zesty, bright cream that complements the chicken and slaw.
• Salt and Pepper: To taste, enhancing the flavors and seasoning the dressing.

Instructions

Preheat the Grill

Set your grill to medium-high heat, preparing it for cooking the jerk-seasoned chicken. This temperature ensures a good sear while locking in juices.

Season the Chicken

Generously rub chicken thighs with jerk seasoning and olive oil to coat evenly. This step infuses the meat with rich spices and prevents sticking during grilling.

Grill the Chicken

Cook the chicken on the grill for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). This produces tender, smoky pieces full of flavor.

Prepare the Mango Slaw

In a large bowl, mix diced mango, shredded cabbage, sliced red bell pepper, and chopped cilantro. Combining fresh ingredients provides a bold, crunchy contrast to the spicy chicken.

Make the Honey Lime Cream

Whisk together mayonnaise, honey, lime juice, salt, and pepper in a separate bowl. This dressing adds creaminess and tang that brightens the slaw.

Dress the Slaw

Pour the honey lime cream over the mango slaw and toss well to coat all ingredients evenly, enhancing every bite with a creamy, zesty finish.

Assemble and Serve

Slice the grilled jerk chicken and arrange it over the prepared mango slaw. Drizzle additional honey lime cream on top if you desire an extra burst of flavor.

Storage Tips

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently to retain moisture and toss the slaw fresh before serving.

Serving Suggestions

This dish pairs beautifully with warm tortillas for casual wraps or alongside coconut rice to enhance the Caribbean vibe. Garnish with extra cilantro or lime wedges for added freshness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine but tend to be leaner and can dry out faster, so monitor cooking time closely to keep moist.

Is this recipe suitable for meal prep?

Absolutely! Keep chicken and slaw separate until ready to eat for best texture, and dress slaw fresh each time.

Can I make the mango slaw ahead of time?

The slaw can be prepped a few hours in advance but add the dressing just before serving to keep it crisp.

What can I substitute for mayonnaise in the dressing?

Greek yogurt or vegan mayo are great alternatives providing similar creaminess with a slightly different flavor profile.

How spicy is the jerk seasoning?

Jerk seasoning varies in heat based on brand or recipe, so choose one according to your spice preference or adjust amount used.

Jerk Chicken Mango Slaw

Tropical jerk chicken served over a fresh mango slaw with a tangy honey lime cream dressing, delivering a vibrant Caribbean flavor with a perfect balance of sweet and spicy.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course grill, Main Course

Cuisine caribbean

Servings 4 people

Calories 350 kcal

Equipment

• 1 grill
• 1 cutting board
• 1 knife
• 2 Mixing bowls
• 1 whisk

Ingredients

  

• 4 boneless skinless chicken thighs
• 2 tablespoons jerk seasoning
• 1 tablespoon olive oil
• 1 mango diced
• 2 cups shredded cabbage
• 1 red bell pepper sliced
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 2 tablespoons honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions

 

• Preheat the grill to medium-high heat.
• Rub the chicken thighs with jerk seasoning and olive oil.
• Grill the chicken for 6-7 minutes on each side, or until fully cooked.
• In a large bowl, combine mango, shredded cabbage, sliced red bell pepper, and chopped cilantro.
• In a separate bowl, whisk together mayonnaise, honey, lime juice, salt, and pepper to create the dressing.
• Pour the dressing over the slaw and toss to combine.
• Slice the cooked chicken and serve over the mango slaw, drizzling with additional honey lime cream if desired.

Notes

• Use skinless chicken thighs for juicier meat.
• Adjust jerk seasoning for preferred spice level.
• Slaw can be prepared ahead and refrigerated.
• Store leftovers in an airtight container for up to 2 days.