Jerk chicken with creamy slaw and quick pickles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jerk chicken with creamy slaw and quick pickles

Jerk chicken with creamy slaw and quick pickles

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 730 Calories/Serving

25–35 Minutes

No food historian has been able to establish with certainty what the name “jerk” means, but everyone can agree on the mass appeal of the classic Jamaican barbecue. The sauce typically includes ground allspice plus other warming spices, and plenty of fiery heat from fresh habanero chiles. For a milder version, we loaded up on a potent blend of nutmeg, allspice, cinnamon, and ginger, but kept the cayenne optional. Our housemade bases for the jerk sauce and slaw dressing save you the trouble of tracking down and measuring the ingredients.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 Persian cucumbers
  • 2 scallions
  • Fresh cilantro
  • 1 lime
  • 1 jalapeño (optional)
  • 10 ounces boneless skinless chicken thigh pieces
  • ¼ teaspoon cayenne (optional)
  • Jerk sauce base (olive oil - coconut palm nectar - coconut aminos - fresh ginger - tomato paste - fresh garlic - coconut vinegar - nutmeg - allspice - cinnamon - salt)
  • ¼ pound Savoy cabbage
  • 2 ounces red cabbage
  • Slaw dressing base (Primal Kitchen paleo mayonnaise - coconut vinegar - coconut milk - coconut sugar - salt)

Nutrition per serving

Calories: 730, Protein: 33 g, Total Fat: 53 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 29 g, Cholesterol: 135 mg, Carbohydrates: 33 g, Fiber: 6 g, Added Sugar (Coconut Sugar; Coconut Sugar): 11 g, Sodium: 1480 mg
Contains: eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Pickle the cucumbers

  • Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise on the diagonal into ¼-inch-thick half-moons.
  • Trim the root ends from the scallions; thinly slice the scallions. Set aside half for the slaw.
  • Coarsely chop the cilantro; set aside half for the slaw.
  • Juice the lime; set aside half for the jerk sauce.
  • If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.
In a small bowl, stir together the cucumbers, half each of the scallions, cilantro, and lime juice, and as much jalapeño as you like. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.


Make the jerk sauce

  • If using, set aside half the cayenne for the slaw.
In the same pan used for the chicken, combine the jerk sauce base, remaining lime juice, ½ cup water, and up to half the cayenne. Cook over low heat, stirring occasionally, until fragrant, 2 to 3 minutes.
Add the chicken and any accumulated juices and cook, stirring occasionally, until the jerk sauce thickens and the chicken is cooked through, 6 to 8 minutes. Remove from the heat.
While the sauce simmers, make the slaw.


Prep and dress the slaw

  • Cut away any core from the Savoy and red cabbage; thinly slice the cabbage.
In a medium bowl, combine the cabbage, slaw dressing base, and remaining scallions and cilantro and toss well. Add as much of the remaining cayenne as you like and season to taste with salt and pepper.


Transfer the chicken and jerk sauce to individual plates. Serve the pickled cucumbers and slaw on the side.