Ingredients
Method
- Preheat the grill to medium-high heat.
- Rub the chicken thighs with jerk seasoning and olive oil.
- Grill the chicken for 6-7 minutes on each side or until fully cooked.
- In a large bowl, combine the mango, cabbage, red bell pepper, and cilantro.
- In a separate bowl, whisk together the mayonnaise, honey, lime juice, salt, and pepper.
- Pour the dressing over the slaw and toss to combine.
- Once the chicken is cooked, slice it and serve it over the mango slaw.
- Drizzle with additional honey lime cream if desired.
Nutrition
Notes
Ingredient Swap: I often use a mix of Greek yogurt and a little mayo instead of all mayonnaise for the honey lime cream when I want a lighter, tangier dressing.
Storage Tip: Keep the slaw and chicken separate if you have leftovers.
The slaw gets soggy after a day, but the chicken reheats beautifully on a skillet.
Make-
Ahead Advice: You can whisk the honey lime cream dressing a day in advance.
It actually gets better as the flavors meld in the fridge.
Common Mistake: Don't skip letting the seasoned chicken sit for even 5 minutes before grilling.
I find it helps the jerk flavor really adhere to the meat.
Serving Suggestion: I love serving this in shallow bowls with a side of warm flatbread or plantain chips for scooping up the extra slaw and cream.
Equipment Note: No grill? A grill pan or even a regular skillet works perfectly.
Just get it nice and hot to get those good char marks on the chicken.
Personal Touch: Taste your mango for sweetness.
If it's a bit tart, I'll add an extra half teaspoon of honey to the cream to balance it out.