On our recent trip to LA we were this close to Gwyneth Paltrow and boy is she a beauty! She was gracious with fans coming by to say hello and had a sunny Californian glow, despite the fact that she wasn’t wearing a stitch of makeup.
So this week’s recipe is inspired by the lovely and talented GP. When the interwebs were all a twitter with the conscious uncoupling I was fixated on Goop’s series of recipes in their One Bird Three Meals post, namely the Grilled Jerk Chicken Breast with Slaw. Growing up half Jamaican I’m quite familiar with jerk and I was interested in their take. I’m also a huge fan of slaw so I couldn’t wait to test it out.
The recipe is crazy easy and although it isn’t traditional jerk, more of what I would consider a jerk/southern bbq hybrid, it was delicious all the same. I also added a carrot for colour and because I’m a carrot in my slaw kinda girl. This recipe is great as a meal on it’s own but can also be delicious in a wrap, add some pickles and plain Greek yogurt (as they suggest) and you’re in dinnertime heaven.
Couple things to note: I used a tablespoon of Dijon rather than a teaspoon. I also couldn’t find spicy pimenton so after a quick google search I discovered smoked paprika is essentially the same thing.
For the chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons spicy pimenton (or smoked paprika)
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon dry thyme
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
- pinch of cinnamon
- salt and pepper to taste
For the slaw