Jerk Chicken and Coleslaw Recipe

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serves: 2
Prep: 15 min
Cooking: 20 min

Nutrition per portion

Calories 366 kCal 18%
Fat 25g 36%
  -  Saturates 5g 25%


  • 2 large skin-on chicken thighs, on the bone
  • 1tbsp jerk spice mix
  • 1tbsp olive oil
  • 75g (3oz) red cabbage, 
thinly sliced
  • 1 large carrot, grated
  • 2 spring onions, sliced
  • ¼ red onion, thinly sliced
  • 2tbsp low-fat plain yogurt
  • 2tbsp mayonnaise
  • lemon wedges, to serve


  • Heat the oven to 180C, 160C fan, 350F, gas 4. Slash the chicken skin with a knife a few times, then rub the jerk spice mix and olive oil all over. Place on a baking sheet and bake in the oven for 15 to 20 minutes, until the chicken is cooked through.

  • Mix the remaining ingredients together in a large bowl until the vegetables are well coated with the sauce. Serve with the jerk chicken and lemon wedges on the side.

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