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
- 10 medium Brussels sprouts, finely sliced
- 1/2 head of white cabbage, finely sliced
- 1/2 head of purple cabbage, finely sliced
- 1 carrot grated – optional, I added some carrot because I think a good slaw calls for it
- 4 scallions, finely sliced
- handful of parsley, finely sliced
- juice of 1/2 lemon
- 1/4 cup white balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard (I used a tablespoon)
- salt and pepper to taste
- mix the paprika (pimenton), honey, soy sauce, thyme, cayenne, cinnamon in a large mixing bowl
- slowly drizzle in the olive oil while stirring with a fork or small whisk
- season with salt and pepper
- place chicken breasts in the sauce and rub it into chicken with your hands
- refrigerate the chicken in the marinade for at least an hour or if you have time, overnight
- make sure to take out the chicken at least 15 mins prior to cooking to bring the breasts to room temperature
While your chicken is marinating, make your slaw
- Combine all of your chopped veggies in a large mixing bowl
- in a separate bowl add lemon, balsamic and dijon
- add olive oil in a slow stream while whisking
- add salt and pepper to taste
- pour dressing over slaw and mix it all up
And now it’s chicken time!
- heat up your grill pan – Goop suggests using one with a weighted handle but I don’t have one of those so half way through cooking I sliced through the chicken half way to speed up the process
- drizzle 1 tablespoon of olive oil on the pan
- when it’s hot add the chicken
- grill until cooked through and if you made those cuts like I did, cut the slices all the way through on a cutting board before you serve, making it easy to add to your slaw or wrap
And that’s that!
Check out GOOP for more amazing ideas.