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Grilled Jerk Chicken With Caribbean Mango Slaw

Here's how you make Grilled Jerk Chicken With Caribbean Mango Slaw
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  • Servings: 2
  • Prep: 25m
  • Cook: 15-20m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1/4 cup jerk seasoning (such as Grace's Dried Jerk Seasoning or you can make homemade)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 (1 pound) boneless chicken breasts (weight is a guesstimate)
  • 1 cup pureed mango
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 lime, juiced
  • 6 ounces beer (such as Red Stripe , 1/2 bottle)
  • Kosher salt and freshly cracked black pepper
  • Caribbean Mango Slaw, recipe follows, for serving
  • 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)
  • 3/4 cup olive oil
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sriracha
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper
  • 2 cups carrots, shredded
  • 1 cup Italian parsley (fresh leaves, chopped)
  • 1/2 cup peppermint leaves (fresh, cut into chiffonade)
  • 1 head napa cabbage (thinly sliced)
  • 1 cup chopped almonds (reserve some for garnish)
  • 1 mango, sliced thin or julienned (reserve some for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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