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.
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.