Jerk Chicken and Creamy Coleslaw

Jerk Chicken & Creamy Coleslaw

PREPARATION          30 minutes
COOK TIME               20 minutes
SERVINGS                  4
EPISODE                    8


Jerk Chicken:

  • 2 lbs. bone in chicken thighs and/or breasts, patted dry
  • 3 stalks spring onions, roughly chopped
  • 1 tsp dried thyme
  • 1 tsp ground allspice
  • 1 fresh scotch bonnet or habanero pepper, roughly chopped (de-seed if desired for less heat) *handle with care, use gloves if needed (optional)
  • 1 tsp ground cloves
  • 6-8 cloves garlic, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp pineapple puree or pineapple/orange juice
  • 1 small nub fresh ginger, skin removed
  • ½ cup olive oil
  • 1 tsp salt
  • 2 tsp freshly ground black pepper

Creamy Coleslaw:

  • ¼ small head green cabbage, finely shredded
  • ¼ small head red cabbage, finely shredded
  • 1 Granny Smith apple, julienned
  • 1 tbsp grated red onion (or to taste)
  • 1 small carrot, finely shredded
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp Greek yogurt
  • 1 tbsp grainy mustard
  • 1 tbsp brown sugar, or to taste
  • 2 tbsp white vinegar
  • 1 tsp celery seeds (or celery salt)  
  • 1 tsp garlic, finely minced
  • 1 stalk green onion, julienned for garnish
  • salt and pepper to taste

Instructions: Jerk Chicken

1. Combine all jerk marinade ingredients in a food processor and blend until smooth
2. Coat over chicken thoroughly and marinade for at least 20 minutes.  2-3 hours is great, overnight will produce the best results, the longer the better.  Allow chicken to rest in room temperature for 10-15 minutes to remove chill if refrigerated for over 3 hours
3. Drizzle olive oil in large skillet and sear chicken over medium high heat.  Cook skin side down first for 5-8 minutes and flip to cook other side for another 5-8 minutes or until chicken is cooked through to 165F
4. Serve with coleslaw

Instructions: Creamy Coleslaw

1. In a large bowl, whisk together mayonnaise, sour cream, yogurt, mustard, brown sugar, white vinegar
2. Give celery seeds a quick chop to wake up its aroma and add to dressing mix.  Salt and pepper to taste generously as vegetables will dilute dressing
3. Add shredded cabbage, apple, carrot, garlic and grated onion into dressing and mix well to combine
4. Serve with jerk chicken

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