Jerk chicken with mango coleslaw and hot sauce
This recipe brings together jerk chicken with a vibrant mango coleslaw and punchy hot sauce. The chicken is marinated in a blend of spices and grilled for a smoky, charred finish, while the coleslaw combines sweetness and crunch to balance the heat. Served with a fiery hot sauce on the side, it’s a great addition to your repertoire of barbecue recipes. For this recipe, we used the Konnected Joe Digital Charcoal Grill and Smoker, which lets you easily and remotely control the exact temperature of the barbecue.
Ingredients
Metric
Imperial
For the jerk chicken marinade
- 1 1/2 tbsp of ground allspice
- 50g of soft dark brown sugar
- 4 garlic cloves
- 1 tbsp of thyme leaves
- 6 spring onions
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 Scotch bonnet chillies, deseeded
- 2 large limes, juiced
- 1 tsp salt
- 8 skinless chicken thighs, or skinless chicken drumsticks, or a mixture
- bay leaves, lots for cooking the chicken in
For the mango coleslaw
- 2 tbsp of extra virgin olive oil
- 2 tsp maple syrup
- 2 tbsp of lime juice
- salt to season
- 1/4 small red cabbage, very finely sliced
- 1/4 small white cabbage, very finely sliced
- 1 large carrot, julienned or grated
- 1 mango, peeled and cut into fine strips
- 1 handful of coriander leaves, chopped
For serving
- hot sauce
Method
Place all the marinade ingredients, apart from the chicken and bay leaves, in a blender and whizz to a smooth paste
- 1 1/2 tbsp of ground allspice
- 50g of soft dark brown sugar
- 4 garlic cloves
- 1 tbsp of thyme leaves
- 6 spring onions
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 Scotch bonnet chillies, deseeded
- 2 large limes, juiced
- 1 tsp salt
Rub this marinade over the chicken pieces and refrigerate overnight
- 8 skinless chicken thighs, or skinless chicken drumsticks, or a mixture
Soak the bay leaves in water for 2 hours
- bay leaves, lots for cooking the chicken in
When ready to cook, set up the barbecue for indirect cooking with the coals banked to one side. The coals should be hot embers with no flames. Set the temperature to 175°C, if using a barbecue with temperature control
Drain the bay leaves and place on top of the grill directly over the coals
Brush off most of the excess marinade from the chicken
Cook the chicken pieces on top of the bay leaves, moving regularly to ensure the chicken doesn’t burn, and moving to the area with no coals underneath if necessary. The chicken will take around 40 minutes to cook this way, so be patient
To make the mango coleslaw, combine the olive oil, maple syrup and lime juice and whisk together with some salt. Combine with the remaining coleslaw ingredients
- 2 tbsp of extra virgin olive oil
- 2 tsp maple syrup
- 2 tbsp of lime juice
- salt to season
- 1/4 small red cabbage, very finely sliced
- 1/4 small white cabbage, very finely sliced
- 1 large carrot, julienned or grated
- 1 mango, peeled and cut into fine strips
- 1 handful of coriander leaves, chopped
Serve the chicken with the coleslaw and hot sauce
- hot sauce
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