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–+ servings

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

A vibrant and flavorful dish featuring spicy jerk chicken served over creamy coconut rice, topped with refreshing mango salsa.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Jerk Chicken
  • 4 pieces chicken thighs skinless
  • 2 tablespoons jerk seasoning store-bought or homemade
  • 1 tablespoon olive oil
Coconut Rice
  • 1 cup jasmine rice
  • 1 can coconut milk 13.5 oz
  • 1 cup water
  • 1 teaspoon salt
Mango Salsa
  • 1 large mango diced
  • 1 small red onion finely chopped
  • 1 medium jalapeño seeded and minced
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon cilantro chopped
Garnish
  • 1 lime lime wedges for serving
  • 1 avocado sliced optional

Method
 

Prepare the Jerk Chicken
  1. In a bowl, mix the jerk seasoning with olive oil. Rub the mixture all over the chicken thighs.
  2. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
Cook the Coconut Rice
  1. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
Make the Mango Salsa
  1. In a mixing bowl, combine diced mango, red onion, jalapeño, lime juice, and cilantro. Mix well and set aside.
Assemble the Bowls
  1. In serving bowls, layer coconut rice, sliced jerk chicken, and top with mango salsa. Garnish with lime wedges and avocado slices if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 10gFiber: 5gSugar: 6g

Notes

For extra heat, leave the seeds in the jalapeño. You can also marinate the chicken in the jerk seasoning overnight for more flavor.

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