Jerk Chicken & Caribbean Bean Slaw

Spice up your January with this Caribbean-inspired recipe that balances bold flavour with nourishment. Spiced jerk chicken is complemented by a vibrant slaw rich in plant-based protein, fibre, and antioxidants from beans and colourful vegetables.

Mango and pineapple add natural sweetness and vitamin C, while the lime-ginger dressing, finished with our high-phenolic extra virgin olive oil, provides polyphenols that support heart health and help reduce inflammation.

Ingredients

Jerk Chicken

Jerk seasoning
4 spring onions, roughly chopped
5 cloves of garlic
25g fresh ginger
1 Scotch bonnet chilli (use half for medium heat; deseed for milder)
2 tbsp fresh thyme leaves
2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp honey
1 tbsp soy sauce
2 tbsp lime juice
1 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbsp the Governor extra virgin olive oil

Chicken

8-10 skinless, boneless chicken thighs

Slaw

1 can of cooked Black-eyed beans
150g Red cabbage, finely shredded
150g Green cabbage, finely shredded
1 carrot ribboned
1 red pepper, thinly sliced
3 Spring onions, finely sliced
100g Mango diced
100g Pineapple diced
30g toasted coconut flakes
Fresh red chilli / Scotch bonnet: to taste
Fresh coriander chopped

Dressing

3 tbsp Lime juice
2 tbsp pineapple juice
2 tbsp the Governor EVOO
1 tsp honey
1 tsp dijon mustard
1 tsp fresh ginger
1 clove Garlic minced
1/4 tsp Ground allspice
Salt to taste

Method

1. Add all jerk ingredients to a food processor or blender and blitz until smooth.

2. Pat the chicken dry and make a few shallow cuts to help the marinade penetrate. Rub the marinade thoroughly into the chicken. Cover and refrigerate for at least 4 hours, ideally overnight.

3. Grill under a medium heat, turning regularly, until cooked through.

4. In a large bowl, add red cabbage, green cabbage, carrot, red peppers, spring onions, mango, pineapple, chilli, coconut, coriander, and mint. Toss to combine, then gently mix in black-eyed beans, keeping the ingredients colourful and intact.

5. Whisk together the dressing ingredients and pour over the slaw and gently toss to coat. Serve immediately, or refrigerate for 15–20 minutes to let flavours develop