Spicy Jerk Chicken bowls with Sweet Mango Slaw : A Caribbean Paradise

Transport your taste buds to the sun-soaked beaches of the Caribbean with these vibrant, flavor-packed jerk chicken and sweet mango slaw bowls. This recipe represents the perfect marriage of fiery spice and cooling sweetness, creating a meal that’s both satisfying and refreshing. The complex heat of authentic jerk seasoning meets the tropical sweetness of fresh mango in a combination that celebrates the very best of island cuisine.

What makes this dish truly special is its incredible balance of contrasting flavors and textures. The smoky, spicy jerk chicken provides a robust protein foundation, while the sweet and tangy mango slaw offers a refreshing counterpoint that cools the palate and adds essential nutrients. Together, they create a complete meal that’s nutritionally balanced, visually stunning, and absolutely delicious.

Nutritional Benefits and Health Considerations

These jerk chicken and mango slaw bowls provide an excellent balance of macronutrients and micronutrients. Chicken thighs, while slightly higher in fat than breasts, remain an excellent source of lean protein and provide better flavor and moisture retention. The dark meat also contains higher levels of iron and zinc.

The mango slaw contributes significant amounts of vitamins A and C, fiber, and antioxidants. Mangoes are particularly rich in beta-carotene, which supports eye health and immune function. The variety of colorful vegetables ensures a wide range of beneficial plant compounds

Ingredients

Jerk Chicken Marinade

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 teaspoons ground allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Sweet Mango Slaw

• 2 cups green cabbage, thinly sliced
• 1 cup purple cabbage, thinly sliced
• 2 large carrots, julienned
• 1 large ripe mango, diced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Slaw Dressing

• 3 tablespoons lime juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Bowl Base and Garnish

• 4 cups cooked jasmine rice or quinoa
• 1 avocado, sliced
• Lime wedges for serving
• Fresh cilantro for garnish
• Sliced jalapeños (optional)

Instructions

1. In a large bowl, whisk together all jerk marinade ingredients until well combined. The mixture should form a thick, fragrant paste.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
3. While chicken marinates, prepare the mango slaw by combining all slaw vegetables and mango in a large mixing bowl. Toss gently to distribute ingredients evenly.
4. In a small bowl, whisk together all slaw dressing ingredients until smooth and well emulsified. The honey should dissolve completely into the lime juice mixture.
5. Pour dressing over slaw ingredients and toss thoroughly to coat. Refrigerate for at least 30 minutes to allow flavors to meld and vegetables to soften slightly.
6. Remove chicken from refrigerator 20 minutes before cooking to bring to room temperature for even cooking.
7. Heat a grill pan or outdoor grill to medium-high heat. Remove chicken from marinade, allowing excess to drip off.
8. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). The exterior should be nicely charred and caramelized.
9. Let chicken rest for 5 minutes, then slice into strips against the grain for optimal tenderness.
10. To assemble bowls, divide cooked rice or quinoa among four serving bowls. Top each with sliced jerk chicken and a generous portion of mango slaw.
11. Garnish with avocado slices, fresh cilantro, and lime wedges. Serve immediately with optional jalapeño slices for extra heat.
12. Drizzle with any remaining slaw dressing or additional lime juice as desired.

Spicy Jerk Chicken & Sweet Mango Slaw Bowls

A Caribbean-inspired bowl with smoky, spicy jerk chicken, refreshing sweet mango slaw, and fluffy jasmine rice or quinoa. Perfectly balanced with heat, sweetness, crunch, and creaminess for a complete meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Caribbean, Jamaican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 2 tsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cups green cabbage thinly sliced
• 1 cup purple cabbage thinly sliced
• 2 large carrots julienned
• 1 large ripe mango diced
• 1/2 red bell pepper thinly sliced
• 1/4 cup red onion thinly sliced
• 1/4 cup fresh cilantro chopped
• 3 tbsp lime juice
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cooked jasmine rice or quinoa
• 1 avocado sliced
• lime wedges
• fresh cilantro for garnish
• sliced jalapeños optional, for serving

Equipment

• Mixing bowls
• Whisk
• Grill pan or outdoor grill
• Cutting board and knife
• Measuring cups and spoons

Method

 

1. Whisk together all jerk marinade ingredients in a large bowl to form a paste.
2. Add chicken thighs, coat well, cover, and refrigerate for at least 2 hours or overnight.
3. Combine cabbage, carrots, mango, bell pepper, onion, and cilantro in a large bowl.
4. Whisk lime juice, honey, olive oil, vinegar, salt, and black pepper for the slaw dressing.
5. Pour dressing over slaw and toss to coat. Refrigerate 30 minutes before serving.
6. Bring chicken to room temp before cooking. Heat grill pan or grill to medium-high.
7. Grill chicken 6–7 minutes per side until charred and internal temp reaches 165°F (74°C).
8. Rest chicken 5 minutes, then slice against the grain.
9. Assemble bowls with rice or quinoa, sliced jerk chicken, and mango slaw.
10. Garnish with avocado, cilantro, lime wedges, and optional jalapeños. Serve immediately.

Notes

Meal Prep: Store chicken, slaw, and rice separately in the fridge for up to 4 days. Extra Heat: Add more cayenne or Scotch bonnet pepper to the marinade. Light Option: Serve over cauliflower rice for lower carbs.

The Science of Jerk Seasoning

Understanding the components of jerk seasoning helps explain why this flavor combination is so compelling and addictive. Allspice, the cornerstone of jerk seasoning, provides warmth and complexity with notes of clove, cinnamon, and nutmeg. Combined with thyme’s earthiness and the heat from cayenne, these spices create layers of flavor that develop and change as you eat.

The brown sugar in the marinade serves multiple purposes beyond sweetness. It helps create the characteristic caramelized crust when grilled, adds depth of flavor, and helps balance the heat from the spices. The acidity from lime juice not only brightens the overall flavor but also helps tenderize the chicken by breaking down proteins.

Make-Ahead and Meal Prep Strategies

These bowls are exceptionally well-suited for meal preparation and make-ahead cooking. The chicken can be marinated up to 2 days in advance, actually improving in flavor with longer marinating time. The slaw benefits from sitting for several hours, allowing the vegetables to soften slightly and the flavors to meld.

For weekly meal prep, grill all the chicken at once and store it portioned in the refrigerator for up to 4 days. The mango slaw stays fresh for 3-4 days when properly stored. Prepare the rice or quinoa base in large batches and store separately for easy assembly throughout the week.

Customization and Dietary Adaptations

The beauty of bowl meals lies in their infinite customization potential. For those following low-carb diets, substitute cauliflower rice for regular rice or quinoa. The dish is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity.

Vegetarians can substitute the chicken with marinated tofu, tempeh, or jackfruit using the same jerk seasoning blend. The robust flavors work beautifully with plant-based proteins, creating equally satisfying meals.

Flavor Variations and Seasonal Adaptations

While mango provides the classic tropical flavor, this slaw concept works beautifully with other seasonal fruits. Try diced pineapple, papaya, or even diced apple during fall months. Each fruit brings its own character while maintaining the sweet-tangy balance that makes the dish so appealing.

The jerk seasoning can be adjusted to taste preferences. Reduce cayenne for milder heat, or add minced scotch bonnet peppers for authentic Caribbean fire. Some cooks prefer adding fresh garlic and ginger to the marinade for even more complex flavors.

Storage and Leftover Ideas

Properly stored components of these bowls maintain quality for several days, making them excellent for batch cooking. The grilled chicken can be repurposed into salads, sandwiches, or quesadillas. The mango slaw works beautifully as a side dish for grilled fish or pork.

Leftover assembled bowls should be stored with components separated when possible, as the slaw can make the rice soggy over time. When reheating chicken, do so gently to prevent drying out, and consider adding fresh lime juice to brighten flavors.