Description
These Jerk Chicken Bowls feature tender, juicy chicken thighs marinated in bold Caribbean jerk seasoning, served with fragrant coconut rice and a refreshing, tangy mango salsa. Enhanced with fresh lime and cilantro, this colorful dish offers a perfect balance of spicy, sweet, and savory flavors for a satisfying and vibrant meal.
Ingredients
For the Jerk Chicken
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 2 tablespoons jerk seasoning
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1–2 teaspoons hot sauce, optional
For the Coconut Rice
- 1 ½ cups long-grain white rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
For the Mango Salsa
- 1 large ripe mango, diced
- ½ red bell pepper, diced
- ¼ small red onion, finely diced
- 1 jalapeño, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
For Serving
- Lime wedges
- Fresh cilantro
- Sliced avocado, optional
Instructions
- Marinate the chicken: In a bowl, combine olive oil, jerk seasoning, fresh lime juice, soy sauce, brown sugar, minced garlic, grated ginger, dried thyme, black pepper, and hot sauce if using. Add the chicken thighs or breasts and toss thoroughly to coat all pieces evenly. Cover and refrigerate, allowing the chicken to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Cook the rice: Rinse the long-grain white rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover tightly. Simmer gently for 15–18 minutes or until the rice is tender and liquid absorbed. Remove from heat and keep covered for 5 minutes, then fluff the rice with a fork and stir in fresh lime juice and chopped cilantro for a fragrant finish.
- Make the mango salsa: In a medium bowl, combine diced mango, red bell pepper, finely diced red onion, chopped jalapeño, fresh cilantro, lime juice, and salt. Gently toss all ingredients to combine. Refrigerate the salsa until ready to serve, allowing the flavors to meld.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for about 5–7 minutes per side, depending on the thickness, until the chicken is nicely browned and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety and juiciness.
- Rest and slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute. Slice the chicken into strips or bite-sized pieces for easy serving.
- Assemble the bowls: Divide the coconut rice evenly among four bowls. Top each bowl with sliced jerk chicken and a generous spoonful of the mango salsa.
- Serve: Garnish each bowl with fresh cilantro leaves, lime wedges for squeezing, and optional sliced avocado for extra creaminess. Enjoy the vibrant and flavorful Jerk Chicken Bowls immediately.
Notes
- Chicken thighs provide extra juiciness and absorb the jerk seasoning beautifully.
- Adjust the spiciness by adding more or less hot sauce or jalapeño according to your preference.
- For an even stronger jerk flavor, marinate the chicken overnight in the refrigerator.
- Enhance bowls with additional toppings like black beans, grilled pineapple, or avocado slices for variety.
- Store leftover chicken, rice, and mango salsa separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
