Grilled Jerk Chicken With Caribbean Mango Slaw

2
Servings
25m
Prep Time
15-20m
Cook Time
40m
Ready In


"Summer flavors are all over this recipe. Marinating time is not included in the overall prep. time. Source: Shannon Ambrosio"

Original recipe yields 2 servings
OK
  • FOR CARIBBEAN MANGO SLAW - (note that the mango slaw makes about 6-8 servings, so adjust accordingly. I cut it in half and had enough for 3-4 servings)

Nutritional

  • Serving Size: 1 (1550.5 g)
  • Calories 1927.9
  • Total Fat - 115.6 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 192.8 mg
  • Sodium - 493.5 mg
  • Total Carbohydrate - 142.1 g
  • Dietary Fiber - 33.4 g
  • Sugars - 87 g
  • Protein - 95.4 g
  • Calcium - 668.8 mg
  • Iron - 14.8 mg
  • Vitamin C - 361.3 mg
  • Thiamin - 0.9 mg

Step 1

Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight, but not any longer to prevent the chicken from becoming rubbery).

Step 2

Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil, simmer until slightly thicker and flavors have concentrated; set aside. (Depending on how much sauce you like, you may want to increase the amount, but I found that this amount was A.O.K.)

Step 3

Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw (recipe follows)

Caribbean Mango Slaw:


Step 4

Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.

Tips & Variations


No special items needed.

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