Jerk Chicken Mango Coconut Bowl (Print)

Spicy jerk chicken, creamy coconut rice, and fresh mango salsa come together for a colorful, bold dinner bowl.

# What You'll Need:

→ Chicken and Seasoning

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons jerk seasoning
03 - 1 tablespoon olive oil
04 - 1 teaspoon ground allspice
05 - 1 teaspoon ground thyme
06 - 1 teaspoon cinnamon
07 - 1 teaspoon nutmeg
08 - 1 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper

→ Coconut Rice

11 - 1 cup coconut milk
12 - 1 cup long-grain white rice
13 - 1 tablespoon coconut oil

→ Mango Salsa

14 - 1 large mango, diced
15 - 1 small red onion, finely chopped
16 - 1 cup fresh cilantro, chopped
17 - 1 tablespoon lime juice
18 - 1 teaspoon honey
19 - 1 cup corn kernels

→ Additional Ingredients

20 - 1 tablespoon olive oil (for cooking chicken)
21 - 1 tablespoon fresh lime juice
22 - 1 teaspoon ground ginger

# How to Make It:

01 - Preheat your grill or stovetop grill pan to medium-high heat.
02 - In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
03 - Rub the chicken breasts with olive oil, then coat them evenly with the seasoning mixture.
04 - Allow the chicken to sit at room temperature for about 15 minutes to absorb the spices.
05 - Rinse the rice under cold water until the water runs clear.
06 - In a medium saucepan, add the rinsed rice and coconut milk, then bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the rice simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
07 - Remove the rice from heat, fluff it with a fork, and stir in the coconut oil.
08 - Peel and dice the mango into small cubes. Finely chop the red onion and add it to the mango. Chop the fresh cilantro and add it to the mixture.
09 - Add lime juice and honey to the salsa and stir until well combined.
10 - In a small skillet, heat olive oil over medium-high heat. Add the corn kernels to the skillet and sauté them for 3-4 minutes until slightly charred.
11 - Add the corn to the mango salsa and stir to incorporate.
12 - Preheat a grill or large skillet over medium-high heat and add the remaining tablespoon of olive oil. Place the marinated chicken breasts on the grill or skillet and cook for 6-7 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
13 - While the chicken is cooking, squeeze fresh lime juice and add ground ginger to the rice, then stir to combine.
14 - Once the chicken is cooked, remove it from the grill or skillet and let it rest for 5 minutes.
15 - Slice the chicken breasts into thin strips.
16 - To assemble the bowls, start with a base of coconut rice. Top the rice with sliced jerk chicken, then spoon the mango salsa over the chicken.
17 - Serve the bowls with additional cilantro and lime wedges if desired.

# Additional Notes:

01 - The jerk seasoning mix provides a bold flavor, so feel free to adjust the cayenne pepper to control the spice level.
02 - For extra flavor, marinate the chicken for a few hours or overnight if possible.
03 - You can substitute brown rice for white rice, but cooking time may vary.
04 - Try adding diced avocado to the mango salsa for a creamy texture.
05 - If grilling, make sure to oil the grill grates to prevent the chicken from sticking.

Back