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5 from 1 vote

Jerk Chicken Thighs With Coleslaw

Creamy coleslaw tempers the floral heat in this delicious Jamaican jerk chicken marinade. This is delicious with the chicken grilled as well!
Course Main Course
Cuisine Jamaican
Keyword Chicken, coleslaw, dairy-free, dinner, egg-free, jamaican, jerk, lunch, main, nut-free
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Calories 358kcal
Author Jenny Ross

Ingredients

Coleslaw

  • 1 bag coleslaw mix 4 cups total, (or 2 cups green cabbage 1/2 head, shredded, 2 cups red cabbage 1/2 head, shredded, 1 carrot shredded)
  • 1 teaspoon salt
  • 1/2 cup kefir or unsweetened Greek yogurt, or your favorite dairy-free alternative
  • 1 tablespoon apple cider vinegar or to taste
  • 3 tablespoons chives minced, optional, or use green onions
  • 1-2 drops stevia glycerite or 1/2-1 teaspoon monk fruit, powdered
  • 1/2 teaspoon pepper

Chicken

  • 3 green onions
  • 3 garlic cloves peeled
  • 1 habanero pepper seeded
  • 1/2 tablespoon fresh ginger grated
  • 1 teaspoon thyme dried
  • 1 teaspoon black pepper ground
  • 1 teaspoon allspice ground
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon nutmeg freshly grated
  • 1/8 teaspoon cloves ground
  • 1/4 cup gluten-free soy sauce or coconut aminos
  • 1 tablespoon monk fruit granulated, omit if using coconut aminos
  • 2 tablespoons lime juice juice of 1 lime
  • 1 pound chicken thighs boneless skinless

Instructions

  • Toss the coleslaw mix with 1 teaspoon of salt in a fine mesh strainer set in the sink. Let stand until the cabbage wilts, about 1 hour. Pat cabbage dry with paper towels. Meanwhile, mix all dressing ingredients together and taste. Adjust seasoning as desired and then toss with cabbage mix once dried.
  • While coleslaw is being salted, marinate the chicken. Combine all chicken ingredients except for the thighs in a blender and blend until completely smooth. Pour over chicken thighs and marinate for 30 minutes at room temperature.
  • Add the chicken to a large non-stick pan, reserving any marinade.Cook on high heat until dark brown, about 5-7 minutes. Flip and cook the second side until browned, another 5 minutes. Add the reserved marinade and cook until thickened, about 2 minutes more. Remove the chicken to plates and serve with the coleslaw.

Notes

Protein:Energy Quotient [calories]: 2.03

Nutrition

Calories: 358kcal | Carbohydrates: 12g | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 3023mg | Potassium: 789mg | Fiber: 2g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 21mg | Calcium: 154mg | Iron: 4mg