Jerk Chicken Mango Coconut Bowl

Jerk Chicken Bowls with Mango Salsa and Coconut Rice deliver a punchy blend of smoky spice and tropical sweetness, all layered over creamy coconut rice for a balanced meal that feels like sunshine on a plate. This is one of those recipes where you get vibrant flavors and a nourishing dinner that wakes up your tastebuds. After I made this for a weekend cookout, it instantly won over every guest, even those skeptical about spice.

I started making this jerk chicken as a fun way to bring Caribbean flavors into my weekly meal plan. The mango salsa has become my favorite topping for all kinds of dishes and adds an irresistible freshness.

Ingredients

• Boneless skinless chicken breasts: are the protein star. Look for plump pieces with a natural pink hue
• Jerk seasoning: gives that signature smoky heat. Freshly ground blends have the best kick
• Olive oil: helps the spices adhere and keeps the chicken juicy
• Ground allspice: adds earthy depth. Choose whole spices to grate yourself if possible for the brightest aroma
• Ground thyme: for herbal backbone
• Cinnamon and nutmeg: for sweet warmth. Freshly grated nutmeg makes a difference
• Cayenne pepper: controls the spice level. Use a mild batch for less heat or extra for a fiery bowl
• Salt and black pepper: to balance all the bold spices
• Coconut milk: infuses richness into the rice. Full-fat versions create the creamiest texture
• Long-grain white rice: cooks up fluffy. Try to find a high-quality jasmine or basmati
• Coconut oil: boosts the rice’s flavor and silkiness
• Large ripe mango: brings juicy sweetness. Pick fruit that yields slightly to pressure for best flavor
• Small red onion: adds a pop of sharpness to the salsa. Look for firm bulbs with glossy skins
• Fresh cilantro: brings herbal brightness. Buy bunches with vibrant green leaves
• Lime juice: for tang. Freshly squeezed limes deliver a brighter flavor than bottled
• Honey: to round out the salsa with subtle sweetness
• Corn kernels: for a sweet toasty crunch. Use peak-season fresh corn or high-quality frozen
• Ground ginger: gives the rice a mild warmth

Step-by-Step Instructions

Marinate the Chicken:

Pat chicken breasts dry with paper towels. In a bowl, thoroughly mix jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Rub the chicken pieces with olive oil and massage the spice mix all over them. Let the chicken rest at room temperature for fifteen minutes so the seasonings soak in

Prepare and Cook the Coconut Rice:

Rinse long-grain rice under cold water several times until the water turns clear for fluffier grains. In a saucepan, pour in the coconut milk and the rinsed rice. Set the pan over medium-high heat and stir gently. Once the mixture boils, lower the heat to a simmer and cover. Leave the rice undisturbed for about twenty minutes until all the liquid is absorbed. Once cooked, remove from the heat and let it sit covered for five minutes. Fluff the rice with a fork and stir in coconut oil for extra richness

Make the Mango Salsa:

Peel the mango and cut into small cubes. Finely dice the red onion and chop the cilantro. Combine the mango, onion, cilantro, fresh lime juice, and honey in a bowl. Heat a skillet with a drizzle of olive oil and add the corn. Sauté for a few minutes until the kernels are golden and just starting to char. Stir the corn into the salsa mixture and let everything sit together for five minutes to meld

Cook the Jerk Chicken:

Heat a grill or skillet over medium-high heat. If grilling, lightly oil the grates first. Lay the marinated chicken breasts onto the hot surface. Cook for about seven minutes on the first side without moving so you get a good sear. Flip and continue for another six to seven minutes until fully cooked and a meat thermometer reads one hundred sixty five degrees Fahrenheit. Take the chicken off the heat and let it rest for five minutes before slicing thinly

Season the Rice and Assemble:

To the cooked coconut rice, stir in extra fresh lime juice and a touch of ground ginger. For assembly, layer a generous scoop of the rice in each bowl. Top with strips of jerk chicken. Spoon a big helping of mango salsa over everything. Garnish with more cilantro leaves and a wedge of lime if you like

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I adore how adding fresh mango completely lifts this dish. There is something about chopping that juicy fruit that always takes me back to Sunday meals at my grandmother’s house where we would laugh and sneak bites before dinner was served.

Storage Tips

Store leftovers in separate airtight containers for up to three days so everything stays fresh. The coconut rice does best if you fluff it again before reheating with a splash of extra coconut milk or water to loosen it up. The salsa is best enjoyed within two days for peak brightness

Ingredient Substitutions

Swap boneless chicken thighs for extra juiciness and flavor. Brown rice works in place of white for added fiber but increase the simmer time and use extra coconut milk if needed. Instead of mango you can use ripe peaches or pineapple chunks for the salsa. Jalapeño can be added to the salsa for an extra kick if you love heat

Serving Suggestions

Serve these bowls as a standalone meal or round things out with simple steamed greens like bok choy or broccoli. For a fun party platter set up all the components in separate bowls and let everyone build their own. I also love a big dollop of plain yogurt on the side to balance out the jerk spice if serving to kids

Cultural Context

Jerk chicken is rooted in Jamaican tradition with complex blends of spices brought from African and native Arawak influences. Coconut rice and sweet tropical salsas have long been part of Caribbean family feasts and street food stalls. Cooking this meal always makes me feel connected to a diverse and vibrant culinary heritage

Recipe FAQs

→ How spicy is the jerk chicken?

The spice level is moderate but easily adjustable by reducing or increasing the amount of cayenne pepper in the seasoning blend.

→ Can I use different rice for this bowl?

Yes, brown rice can be substituted for white rice. Make sure to adjust the cooking time, as brown rice takes longer to cook.

→ What other toppings work well?

Diced avocado, extra cilantro, or lime wedges add freshness and creaminess that pair well with the other flavors.

→ Is it possible to cook the chicken without grilling?

Absolutely. The chicken can be cooked in a skillet or baked in the oven if grilling isn't preferred or available.

→ Can the chicken be marinated in advance?

Marinating the chicken for a few hours or overnight deepens flavor and results in even more tender meat.

→ How do I keep the chicken juicy?

Allow the chicken to rest after cooking before slicing to retain its juices and prevent dryness.