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Flavorful Jamaican Jerk Chicken Recipe with Easy Mango Slaw and Festival Dumplings

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A bold and colorful Jamaican jerk chicken paired with a fiery Scotch bonnet mango slaw and crispy festival dumplings, perfect for a flavorful and satisfying meal.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp allspice
  • 1 tsp ground nutmeg
  • 1 tsp cinnamon
  • 2 tbsp fresh thyme leaves or 1 tbsp dried thyme
  • 4 cloves garlic, minced
  • 1–2 Scotch bonnet peppers, seeded and finely chopped
  • 1 small onion, finely chopped
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 2 ripe mangoes, peeled and julienned
  • 1 small red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1–2 Scotch bonnet peppers, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 tbsp honey or agave syrup
  • Salt to taste
  • 2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk or dairy-free milk alternative
  • 2 tbsp unsalted butter, melted
  • Vegetable oil for frying

Instructions

  1. In a large bowl, combine allspice, nutmeg, cinnamon, thyme, garlic, Scotch bonnet peppers, onion, brown sugar, soy sauce, vegetable oil, lime juice, salt, and pepper to form the jerk marinade. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
  2. Peel and julienne mangoes. Thinly slice red bell pepper and red onion. In a separate bowl, combine mango, bell pepper, onion, chopped Scotch bonnet, and cilantro. Whisk together lime juice, honey, and salt in a small bowl. Pour dressing over slaw mixture and toss gently. Refrigerate until serving.
  3. In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add milk and melted butter, stirring until just combined. Avoid overmixing.
  4. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken skin-side down for 6-8 minutes per side or until internal temperature reaches 165°F and skin is charred. Alternatively, broil chicken 8-10 minutes per side about 6 inches from heat.
  5. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Drop dollops of batter into hot oil using a spoon or small ice cream scoop. Fry in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes. Remove with slotted spoon and drain on paper towels.
  6. Plate jerk chicken with mango slaw and festival dumplings. Garnish with extra cilantro or lime wedges if desired.

Notes

Marinate chicken for at least 4 hours or overnight for best flavor. Use a spray bottle of water to control flare-ups while grilling. Adjust Scotch bonnet pepper quantity to control heat. Test oil temperature before frying dumplings to avoid greasy or undercooked results. Slaw dressing can be added just before serving to keep it fresh and crunchy.

Nutrition

Keywords: Jamaican jerk chicken, mango slaw, festival dumplings, Scotch bonnet, Caribbean recipe, spicy chicken, grilled chicken, easy dinner

Find it online: https://gleefulfork.com/flavorful-jamaican-jerk-chicken-recipe-with-easy-mango-slaw-and-festival-dumplings/