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Jerk Chicken + Creamy Coconut Coleslaw

This Jerk Chicken with Creamy Coconut Coleslaw is bold, balanced, and full of texture. The smoky heat from jerk-seasoned chicken thighs meets the creamy sweetness of coconut coleslaw for a dish that’s both fiery and refreshing. Wrapped in a warm tortilla, it’s the kind of meal that wakes up your taste buds and satisfies every craving.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Ingredients Method

Ingredients
  

  • For the Jerk Chicken:
  • 2 lb boneless chicken thighs
  • 2 tbsp cooking oil
  • 10 flour tortillas
  • 1 lime segmented for serving
  • For the Jerk Marinade:
  • ¼ cup olive oil
  • 1 habanero pepper
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 1 yellow onion
  • 2 green onions
  • 5 garlic cloves
  • ½ inch nub fresh ginger
  • 1 tbsp black pepper
  • 2 tsp thyme
  • ½ inch cinnamon stick
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • For the Coconut Coleslaw:
  • 3 cups yellow cabbage grated
  • 1 large carrot grated
  • 1 green onion sliced
  • For the Coleslaw Dressing:
  • ¼ cup whole coconut milk
  • ¼ cup mayonnaise
  • 1 tsp celery seed
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tsp red wine vinegar
  • 1 tsp white sugar

Method
 

  1. Prepare the Marinade: Combine all jerk marinade ingredients in a blender and process until smooth.
  2. Marinate the Chicken: Remove the skin from the chicken thighs. Toss the chicken with the prepared marinade, ensuring it's well coated. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
  3. Make the Coleslaw Dressing: In a bowl, whisk together the coconut milk, mayonnaise, red wine vinegar, salt, sugar, celery seed, and black pepper until smooth. Taste and adjust seasoning as needed.
  4. Assemble the Coleslaw: In a large bowl, combine the grated yellow cabbage, grated carrot, and sliced green onion. Pour the dressing over the vegetables and toss to combine thoroughly. Chill until ready to serve.
  5. Cook the Chicken: Heat 2 tablespoons of cooking oil in a cast iron skillet over medium-high heat. Add the marinated chicken thighs and cook for approximately 6 minutes per side, or until fully cooked through and golden brown. If necessary, cook the chicken in batches to avoid overcrowding the pan.
  6. Warm the Tortillas: Once the chicken is done, if the skillet is clean (without burned bits), use the same pan to warm the tortillas. Otherwise, use a clean skillet.
  7. Serve: Roughly chop the cooked chicken. Fill the warmed tortillas with the chopped chicken, top with a generous spoonful of coconut coleslaw, and finish with a squeeze of fresh lime juice.