Description
Jerk Chicken & Mango Slaw Bowls with Honey Lime Cream. Spicy chicken, tropical mango slaw, creamy honey lime sauce. Flavor-packed, vibrant, and satisfying.
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 2 cups (150g) shredded cabbage (purple and green mix)
- 1 large ripe mango, julienned (about 1 cup)
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- ¼ cup (10g) fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ cup (120g) Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon lime juice
- ¼ teaspoon lime zest
- Pinch of salt
Instructions
- Step 1: Marinate the Chicken In a large bowl, combine the jerk seasoning, vegetable oil, minced garlic, fresh thyme, brown sugar, lime juice, and salt. Whisk thoroughly to form a paste. Add the chicken thighs and use your hands to massage the marinade into every piece, ensuring complete coverage. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This patient approach allows the bold flavors to penetrate the meat fully.
- Step 2: Prepare the Mango Slaw About an hour before serving, prepare your slaw. In a large bowl, combine the shredded cabbage, julienned mango, sliced red bell pepper, scallions, cilantro, and jalapeño (if using). In a small separate bowl, whisk together the lime juice, honey, olive oil, and salt to create the dressing. Pour this over the slaw ingredients and toss gently to coat everything evenly. Let the slaw rest for at least 15 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Step 3: Make the Honey Lime Cream While the slaw is resting, prepare the honey lime cream. In a small bowl, mix the Greek yogurt, mayonnaise, honey, lime juice, lime zest, and salt until smooth and well combined. Adjust sweetness or acidity to taste by adding more honey or lime juice. Cover and refrigerate until ready to serve.
- Step 4: Cook the Chicken Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off. Heat a grill, grill pan, or heavy skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until charred on the outside and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into strips.
- Step 5: Assemble the Bowls Divide the cooked rice among four serving bowls. Top each with a generous portion of the mango slaw, arranging it to one side of the bowl. Place the sliced jerk chicken next to the slaw. Add sliced avocado to each bowl. Drizzle everything with the honey lime cream and garnish with additional cilantro and lime wedges. Serve immediately while the chicken is still warm and the contrast with the cool slaw is at its peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 145mg