Mexican & Latin

JERK CHICKEN BAOS WITH JALAPEÑO COLESLAW

Make Jerk Chicken Baos with juicy grilled chicken marinated in our Jamaican Jerk Seasoning and a creamy jalapeño coleslaw. Soft, spicy and perfect for sharing!

2 h 50 Total time

6 Servings

Watch the video

Ingredients

For the jerk chicken:

6 boneless, skinless chicken thighs
1 to 1 1/2 tbsp Jamaican Jerk Seasoning A Spice Affair
1 tbsp olive oil
1 tbsp soy sauce

For the jalapeño coleslaw:

1/4 cup red cabbage, shredded
1/4 cup green cabbage, shredded
1/4 cup carrots, shredded
1 green onion, chopped (plus more for garnish)
2 to 3 tsp jalapeño seasoning
1/3 cup light mayo (more to taste)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp sugar
Pinch of Cayenne Pepper A Spice Affair
Pinch of Black Pepper Ground A Spice Affair

For serving:

6 steamed baos
Sesame seeds, for garnish

Preparation

1

Marinate the chicken

Mix the chicken with the Jamaican Jerk Seasoning A Spice Affair, olive oil and soy sauce. Marinate for at least 2 hours.
2

Make the coleslaw

In a bowl, combine the mayo, mustard, vinegar, sugar, jalapeño seasoning, cayenne and black pepper. Mix well. In a large bowl, toss the cabbages, carrots and green onion with the dressing. Set aside.
3

Grill the chicken

Preheat the grill to medium heat and oil the grates. Cook the chicken for 10 to 12 minutes, or until it reaches a safe temperature, flipping once halfway. Let rest for 5 to 10 minutes before slicing.
4

Assemble

Open the steamed baos and fill with coleslaw and sliced chicken. Garnish with extra green onion and sesame seeds. Enjoy!