Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.