Nerpy's Jerk Chicken with Seasoned Couscous & Coleslaw — Classic Caribbean Grill Recipe

This recipe features Nerpy's Jerk Seasoning, bringing authentic Caribbean flavor to your kitchen. Juicy grilled jerk chicken seasoned with Nerpy's Authentic Jerk Seasoning, slow-cooked skin-side up on the grill, and served alongside fluffy seasoned couscous and a tangy honey-vinaigrette coleslaw. A well-rounded Caribbean BBQ plate for the whole family. Made with simple, wholesome ingredients and the bold seasoning Nerpy's is known for, this dish is sure to become a household favourite.

Ingredients

• Chicken pieces (bone-in)
• Nerpy's Jerk Seasoning
• 2 carrots, shredded
• 1/2 cabbage, shredded
• 2 tablespoons honey
• 3 tablespoons rice wine vinegar
• 4 tablespoons Oaks Organic Flaxseed Oil
• 1 cup couscous
• 1 cup water
• Oaks Coconut Oil
• Chopped onion
• Mixed vegetables

Instructions

1. Prepare coleslaw: shred cabbage and carrot; combine oil, vinegar, and honey; pour over vegetables; refrigerate for 2 hours.
2. Season chicken with Nerpy's Jerk Seasoning and let sit 30 minutes.
3. Heat grill; place chicken skin-side up on low heat.
4. Grill for 45 minutes, checking every 15 minutes.
5. Flip when golden brown; monitor closely to prevent burning.
6. Move to top rack to finish cooking after the first 45 minutes if needed.
7. For stovetop couscous: boil 1 cup water, add couscous, stir, remove from heat, and cover for 20 minutes.
8. Alternatively, heat a wok with coconut oil; add onion and mixed vegetables; add couscous and stir; remove from heat.
9. Plate chicken alongside couscous and coleslaw.

Watch the Recipe Video

Recipe credit: All credit to Howard Mellad and the Chefs at Tyloaks Distribution and Oaks Kitchen for putting this production together.

Shop the Ingredients

Find all the Nerpy's products and ingredients you need at the Nerpy's online store. From bold jerk seasonings to tropical hot sauces, we have everything to bring Caribbean flavour to your table.