Jamaican Jerk Chicken

Paired with a vibrant Mango Cabbage Slaw

A savory, sweet, sticky, and warm flavorful summer dish with caramelized chicken thighs and a bright, citrusy slaw.

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Everyone asks where I get my beautiful cutting board and razor-sharp knives from (as featured in the recipe video). They are from MOELLE, a women-owned Danish-inspired brand whose focus is on sustainability.

The board is made of teak from leftover decking projects to reduce waste on our planet. Teak is naturally antimicrobial, and end-grain construction allows for the most sanitary cutting board option that is also warp-resistant. Mine is size medium and it’s perfect! The small is great for quick chops.

The knives, oh my goodness, these knives! I am OBSESSED! Not only are they stunning, but they are SHARP and maintain that sharpness far longer than that plain stainless steel knife set you probably got for your wedding. Forged from 67 layers of Premium Damascus Steel for unparalleled durability. I have the chef’s knife and paring knife, but look forward to adding the Santoku and bread knife to my collection.

Jamaican Jerk Chicken with Mango Cabbage Slaw

Makes 4 servings | Prep Time: 10 Minutes | Cook Time: 12 Minutes

JAMAICAN JERK SEASONING:

• 2 tsp onion powder

• 2 tsp garlic powder

• 1 tsp cinnamon

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 1/4 tsp nutmeg

• 1/4 tsp ground clove

• 1/4 tsp cumin

FOR THE CHICKEN:

• 1 lb boneless skinless chicken thighs

• 2 cloves garlic, finely minced

• 2 tbsp coconut aminos (or soy sauce)

• 2 tbsp honey (or garlic-fermented honey)

• 2 tbsp olive oil

SLAW DRESSING:

• 2 tbsp honey

• 2 tbsp lime juice

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tsp minced garlic

• 1 tsp hot sauce (optional)

• 1/4 tsp salt

FOR THE SLAW:

• 1/4 head red cabbage, finely chopped

• 1 carrot, grated

• 1 large mango, peeled and diced

• 1/2 cup toasted sliced almonds

• 1/4 cup scallions, thinly sliced

• 1/4 cup cilantro, chopped (or parsley)

MAKE THE CHICKEN:

1. Preheat oven to 450F

2. Combine the Jamaican Jerk Seasoning ingredients in a bowl.
   NOTE: I make this seasoning in bulk by swapping teaspoons for tablespoons and then doubling. This yields a little over 1 cup of seasoning blend and will make this recipe 6 times. Use 3 tbsp of the finished blend per recipe.

3. Add the fresh garlic, coconut aminos, honey, olive oil, and whisk to combine. Add the chicken to the marinade and toss to coat evenly. Allow to marinate anywhere from 5 minutes to 4 hours.

4. Arrange the chicken on a parchment paper-lined baking sheet. Bake for 25 minutes, flipping halfway through. Optionally, turn the open up to broil for the last 1-2 minutes, watching closely, to get more char. Rest for 5 minutes before serving.
   

MAKE THE SLAW:

1. While the chicken bakes, make the slaw.

2. Combine the dressing ingredients in a bowl and stir to combine.
   NOTE: I prefer to make mine in a 16oz wide-mouth mason jar then use an immersion blender to blend it into a smooth, creamy dressing.

3. Combine the cabbage, carrot, mango, almonds, scallions, and cilantro in a large bowl. Drizzle with the dressing and toss to evenly coat. Refrigerate until ready to serve.
   NOTE: If making this for leftovers, I reserve the mangos and dressing in separate containers, and omit the almonds until serving. This helps maintain a crisp and crunchy slaw for day two.

SERVE:

1. After the chicken has rested, serve the chicken thighs alongside the slaw. I also like to make some fresh jasmine rice to soak up all the delicious chicken juices.