Introduction

Remember those summer nights when the air was thick with the scent of grilling? Or maybe you’re dreaming of a vibrant meal that tastes like a vacation? Well, gather ’round, because I’ve got a recipe that’s going to transport you straight to paradise, and the best part? It’s ridiculously easy and quick!

This Jerk Chicken & Mango Slaw Bowl with Honey Lime Cream is the kind of dish that makes you feel like you’ve accomplished something amazing, even after a long day. It’s a symphony of sweet, savory, and a little bit of heat, all bundled up in a bowl that’s as beautiful as it is delicious. Get ready to impress yourself (and anyone you share it with!).

Why You’ll Love This Recipe

Fast: We’re talking minimal prep and quick cooking, perfect for busy evenings.
Easy: Seriously, if you can chop and stir, you can make this! No fancy techniques required.
Giftable: While these are bowls, the components can be prepped ahead and gifted in separate containers for a delicious make-your-own bowl experience.
Crowd-Pleasing: The flavors are universally loved – who doesn’t adore tender, spiced chicken and sweet, crunchy slaw?

Ingredients

Let’s get our mise en place ready! Here’s what you’ll need:

For the Jerk Chicken:
- 4 boneless, skinless chicken thighs: These stay so juicy and tender, perfect for soaking up all that amazing jerk flavor.
- 2 tbsp jerk seasoning: The star of the show! Feel free to use your favorite brand, or even make your own if you’re feeling adventurous.
- Salt and Pepper: Just a pinch to enhance all those wonderful spices.
For the Mango Slaw:
- 2 cups shredded cabbage: The crunch factor! You can buy pre-shredded or shred your own – whatever saves you time.
- 1 ripe mango, diced: This brings the sunshine and sweetness. Make sure it’s nice and ripe for the best flavor.
- 1 red bell pepper, diced: For a pop of color and a slightly sweet crunch.
- 1/4 cup fresh cilantro, chopped: Adds a burst of freshness that ties everything together.
- 1 lime: We’ll use the zest and juice from half for the slaw, and the other half for that amazing cream sauce.
For the Honey Lime Cream:
- 1/4 cup mayonnaise: The creamy base for our dreamy sauce.
- 2 tbsp honey: For a touch of sweetness that balances the lime.
- Juice of 1/2 lime: Adds that perfect tangy zing.
- Salt and Pepper to taste: Just a little to make the flavors sing.
For Cooking:
- 1 tbsp olive oil: For getting that perfect sear on the chicken.

How to Make It

Alright, chef, let’s get cooking! This is going to be so satisfying.

Season that chicken! First things first, let’s get our chicken thighs seasoned up. Sprinkle them generously with your jerk seasoning, a good pinch of salt, and a crack of pepper on both sides. Give them a little rub to make sure all those flavors get in there.
Get the pan hot. Heat your olive oil in a skillet over medium-high heat. You want it to be nice and hot, but not smoking.
Cook the chicken. Carefully place your seasoned chicken thighs in the hot skillet. Let them cook for about 5-7 minutes per side. You’re looking for a beautiful golden-brown color and for them to be cooked all the way through. I like to give them a little press with my spatula to ensure even cooking.
Whip up the slaw. While your chicken is doing its thing, let’s get that vibrant slaw ready. If you haven’t already, shred your cabbage. Then, dice up your ripe mango and red bell pepper. Don’t forget to chop your fresh cilantro!
Combine the slaw magic. In a medium bowl, toss together the shredded cabbage, diced mango, diced red bell pepper, and chopped cilantro. Give it a gentle mix.
Make the dreamy cream sauce. In a separate small bowl, whisk together the mayonnaise, honey, and the juice from half of your lime. Taste it and add a pinch of salt and pepper if you think it needs it – this sauce is pure magic!
Slice it up. Once your chicken is cooked through, carefully slice the thighs into bite-sized pieces. This makes them perfect for topping your bowls.
Assemble your masterpiece! Divide the beautiful mango slaw among your bowls. Then, artfully arrange the sliced jerk chicken over the top.
Drizzle generously! Now for the grand finale! Drizzle that luscious honey lime cream all over the chicken and slaw.
Garnish and enjoy! If you’re feeling fancy, add a few extra lime wedges on the side. Take a moment to admire your creation, then dig in and savor every bite!

Substitutions & Additions

Feeling creative? I love that about you! Here are some ideas to make these bowls even more you:

Chicken Swap: Boneless, skinless chicken breasts work too, just be mindful of cooking time to avoid drying them out. Shrimp or even firm tofu would be fantastic vegetarian/vegan options!
Spice it Up: If you love a little extra heat, add a finely chopped jalapeño to the slaw, or a pinch of cayenne pepper to the chicken seasoning.
More Veggies: Feel free to toss in some thinly sliced red onion, a handful of corn kernels, or even some black beans for extra goodness.
Creamy Dream: For a dairy-free option, try using a good quality plain dairy-free yogurt (like coconut or soy) instead of mayonnaise in the cream sauce.
Avocado Love: Cubed avocado would be an amazing addition to the slaw for extra creaminess and healthy fats.

Tips for Success

Let’s make sure these bowls are absolutely perfect every time. Here are a few of my tried-and-true tips:

Don’t Overcrowd the Pan: When cooking the chicken, make sure your skillet isn’t too crowded. This allows the chicken to sear properly rather than steam, giving you that delicious crust. Cook in batches if necessary!
Ripe Mango is Key: For the best sweetness and texture in your slaw, make sure your mango is ripe and soft. Give it a gentle squeeze – it should yield slightly to pressure.
Prep Ahead Power: You can totally prep the slaw mix (cabbage, bell pepper) and the honey lime cream sauce a day in advance. Store them separately in airtight containers in the fridge. Cook the chicken closer to serving time for the freshest result.
Taste and Adjust: Always taste your cream sauce before drizzling. Your preference for sweetness or tanginess might differ, so don’t hesitate to add a little more honey, lime juice, salt, or pepper.

How to Store It

Got leftovers? Lucky you! These bowls are great the next day, though the slaw might soften a bit.

If you have any leftover components, store them in separate airtight containers in the refrigerator. The cooked chicken should last for 2-3 days, and the slaw mix will be good for about the same. The cream sauce will also keep for 2-3 days. For the best experience, reassemble and add the cream sauce just before serving if you’re eating leftovers the next day.

FAQs

Can I use chicken breast instead of thighs?: Yes, you absolutely can! Just keep an eye on the cooking time, as chicken breasts tend to cook a bit faster and can dry out if overcooked. Aim for an internal temperature of 165°F (74°C).
How spicy is jerk seasoning?: Jerk seasoning can vary in spice level depending on the brand. If you’re sensitive to heat, start with a little less and add more to your liking. You can also look for “mild” jerk seasoning.
Can I make this ahead of time for a party?: You can prepare all the components ahead of time! Cook the chicken and slice it, make the slaw mix (but don’t dress it yet), and prepare the honey lime cream. Store them separately and assemble just before serving. It makes for a fantastic DIY bowl station!

Jerk Chicken & Mango Slaw Bowls

A vibrant and easy weeknight meal featuring tender, spiced jerk chicken served over a refreshing mango slaw with a creamy honey-lime dressing.

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Prep Time 15

Cook Time 15

Servings 4 bowls

Equipment

Skillet For cooking the chicken
Medium bowl For mixing the slaw
Small bowl For mixing the cream sauce
Spatula For pressing chicken during cooking
Whisk For the cream sauce
Knife For dicing and chopping
Cutting board

Ingredients

Jerk Chicken

4 boneless, skinless chicken thighs Chicken thighs
2 tbsp Jerk seasoning Your favorite brand
pinch Salt For chicken
pinch Pepper For chicken

Mango Slaw

2 cups Shredded cabbage Pre-shredded or shredded yourself
1 Ripe mango Diced
1 Red bell pepper Diced
0.25 cup Fresh cilantro Chopped
1 Lime Zest and juice from half for slaw, other half for cream

Honey Lime Cream

0.25 cup Mayonnaise
2 tbsp Honey
0.5 lime Lime juice
pinch Salt For cream sauce
pinch Pepper For cream sauce

For Cooking

1 tbsp Olive oil For searing chicken

Instructions

Season chicken thighs generously with jerk seasoning, salt, and pepper. Rub to ensure even coating.
Heat olive oil in a skillet over medium-high heat until hot.
Carefully place seasoned chicken thighs in the hot skillet. Cook for 5-7 minutes per side, until golden brown and cooked through. Press with a spatula for even cooking.
While chicken cooks, prepare the slaw: shred cabbage, dice mango and red bell pepper, chop cilantro.
In a medium bowl, combine shredded cabbage, diced mango, diced red bell pepper, and chopped cilantro. Mix gently.
In a separate small bowl, whisk together mayonnaise, honey, and juice from half a lime. Taste and season with salt and pepper if needed.
Once chicken is cooked, slice thighs into bite-sized pieces.
Assemble the bowls: divide slaw among bowls, top with sliced jerk chicken.
Drizzle honey lime cream sauce over the chicken and slaw.
Garnish with extra lime wedges if desired. Serve and enjoy.

Notes

Can prepare slaw mix and cream sauce ahead of time. Cook chicken closer to serving. Taste and adjust cream sauce seasoning as needed.