Jerk chicken red cabbage coleslaw recipe


Many people often avoid buying meat still on the bone, but there are so many delicious, easy recipes that you can do with those cuts and the bone adds to the flavour.

Preparation time: 15 minutes

Cooking time: 50 minutes

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Serves: 4 people

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For the Red Cabbage Coleslaw


  1. Preheat the oven to 200oC/gas mark 6.
  2. To make the jerk seasoning, place the thyme, allspice, black pepper, cinnamon, cayenne pepper and salt in a bowl. Combine this with the chilli, garlic, coconut cream and ginger, then stir in the lime zest and juice. Slice the chicken a few times down to the bone and cover with the jerk paste. Place on a baking tray and roast in the oven for around 50 minutes. The thighs should be golden brown on top and cooked through.
  3. For the coleslaw, place the cabbage, carrots and red onion in a large bowl and toss to combine. In a separate bowl, mix together the yogurt, vinegar, mustard and sugar, then stir this dressing through the vegetables until well combined. Serve the jerk chicken with a helping of coleslaw on the side.

Tip: You can use any meat on the bone for this recipe, not just chicken. Serve it with rice for a traditional Caribbean meal.


If you're watching your fat intake, try using chicken legs instead of thighs.

  • Maryrose Lyons, 25 Sep 16

    4 stars rating
    I tried this for my family on Friday and it was really tasty. More hot and spicy than jerk. I did it in the slow cooker and found the chicken thighs reduced to nothing, so allow 3 per person instead of the recommended 2.

    A nice addition to the slaw are some caraways.

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