Jerk Chicken with Mango & Pineapple Slaw
February 11, 2023
| Prep Time | 10 Minutes |
| Cook Time | 30 |
| Passive Time | 4 Hours |
| Servings | People |
Ingredients
- 12 Chicken drumsticks
- 1 tbsp White Wine Vinegar
- 2 tbsp leveljerk paste
- 2 tbsp tomato purée
- 2 garlic cloves finely chopped
- 1 Scotch Bonnet chilli deseeded and finely chopped
- 1 tbsp dark soy sauce/ tamari
- Salt and freshly ground black pepper
- 2 lime wedges to serve
For the slaw:
- 200 g roasted red peppers in brine from a jar drained and roughly chopped
- 2 carrot peeled and shredded
- 1 red onion thinly sliced
- 200 g mango cut into bite-size pieces
- 200 g pineapple cut into bite-size pieces
- 1 tsp leveljerk paste
- 1 lime zest and juice
- A small handful of fresh flat-leaf parsley finely chopped, to garnish
Ingredients
For the slaw:
| |
Instructions
- Put the chicken drumsticks, vinegar, jerk paste, tomato puree, garlic, chilli and soy sauce in a large bowl, season and shake to mix well. Marinate in the fridge for 3-4 hours, or overnight.
- Preheat your grill to medium hot. Line the grill rack with kitchen foil and lay the chicken on the rack in a single layer. Grill for 8-10 minutes on each side, or until cooked through, brushing with any remaining marinade after the first 5 minutes.
- Meanwhile, for the slaw, put the roasted red peppers, carrots, red onion, mango and pineapple in a bowl. Add the jerk paste and lime zest and juice, season and toss well to combine.
- Divide the slaw between plates and garnish with parsley. Top with the chicken and serve with lime wedges.