Recipe courtesy of Shannon Ambrosio

BBQ Jerk Chicken with Caribbean Mango Slaw

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  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 2 servings
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1/4 cup jerk seasoning, such as Grace's Dried Jerk Seasoning

1 tablespoon garlic powder 

1 tablespoon onion powder 

2 boneless chicken breasts 

1 cup mango puree 

1 tablespoon honey 

1 teaspoon sriracha 

1 lime, juiced

1/2 bottle beer, such as Red Stripe 

Kosher salt and freshly cracked black pepper

Caribbean Mango Slaw, recipe follows, for serving

Caribbean Mango Slaw:

3/4 cup olive oil

3 tablespoons honey 

2 tablespoons red wine vinegar 

1 tablespoon Dijon mustard 

1 tablespoon sriracha 

1 lime, juiced 

Kosher salt and freshly ground black pepper

2 cups shredded carrots 

1 cup fresh Italian parsley leaves, chopped 

1/2 cup fresh mint leaves, cut into chiffonade 

1 head napa cabbage, thinly sliced 

1 cup chopped almonds (reserve some for garnish)

1 mango, sliced thin or julienned (reserve some for garnish)


  1. Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
  2. Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
  3. Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.

Caribbean Mango Slaw:

Yield: 6 to 8 servings
  1. Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.