Caribbean Jerk Chicken Bowl

Caribbean Jerk Chicken Bowl delivers a tropical escape right to your dinner table. The aromatic jerk-spiced chicken, nestled on a bed of coconut rice, creates a symphony of flavors that dance across your palate. Sweet plantains, vibrant mango salsa, and creamy avocado complement the fiery spiced chicken, creating a bowl that’s as colorful as the Caribbean itself. You’ll learn how to balance authentic jerk flavors while creating a nourishing, complete meal that brings island vibes to your kitchen.

Why You’ll Love This Recipe

The Caribbean Jerk Chicken Bowl is the perfect balance of bold flavors and nourishing ingredients. The chicken boasts a spicy, aromatic crust with a tender, juicy interior that’s been marinated in a blend of traditional jerk seasonings. The coconut rice provides a cooling counterpoint with its subtle sweetness, while the combination of textures—from the crispy-edged plantains to the buttery avocado and refreshing crunch of the mango salsa—creates a sensory experience in every bite.

This bowl is surprisingly simple to prepare, with components that can be made ahead of time, making it perfect for meal prep or weeknight dinners. The vibrant colors not only make for an Instagram-worthy presentation but also ensure you’re getting a nutrient-dense meal. Whether you’re craving a tropical getaway or looking to spice up your dinner routine, this jerk chicken rice bowl delivers restaurant-quality flavor with home-cooked comfort.

Ingredients

For the Jerk Chicken:

• 1½ lbs (680g) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons jerk seasoning (store-bought or homemade)
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar

For the Coconut Rice:

• 2 cups (400g) long-grain white rice
• 1 can (13.5 oz/400ml) coconut milk
• 1 cup (240ml) water
• 1 teaspoon salt
• 1 bay leaf

For the Mango Salsa:

• 1 ripe mango, diced (about 1 cup)
• ½ red bell pepper, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

For the Bowl:

• 2 ripe plantains, sliced and fried
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Hot sauce (optional)

Pro Tips

Perfect Jerk Chicken Every Time: For authentic jerk flavor, marinate your chicken for at least 4 hours, but preferably overnight. This allows the spices to penetrate the meat, resulting in layers of flavor rather than just a spiced exterior. If you’re short on time, use a fork to prick the chicken all over before marinating to help the flavors penetrate faster.

Mastering Coconut Rice: The key to fluffy, flavorful coconut rice is to rinse the rice thoroughly before cooking to remove excess starch. After bringing the coconut milk and water to a boil, reduce to the lowest possible simmer, cover tightly, and resist the urge to peek! This ensures even steam distribution and perfectly cooked rice with distinct grains.

Plantain Perfection: Choose plantains with black spots for sweetness in this Caribbean Jerk Chicken Bowl. For the ideal texture, fry them twice—first at a lower temperature until soft, then at a higher temperature for a caramelized exterior. This “double-fry” method creates plantains that are sweet and tender inside with a slightly crisp exterior that adds the perfect textural contrast to your bowl.

Instructions

Step 1: Marinate the Chicken
Combine jerk seasoning, olive oil, lime juice, soy sauce, and brown sugar in a large bowl. Add the chicken thighs, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours or overnight for the most flavorful results. When you’re ready to cook, remove the chicken from the refrigerator and let it come to room temperature for about 20 minutes.

Step 2: Prepare the Coconut Rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and bay leaf. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Step 3: Make the Mango Salsa
While the rice cooks, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste. Allow the flavors to meld for at least 15 minutes before serving. This bright salsa adds the perfect fresh contrast to your Caribbean Jerk Chicken Bowl.

Step 4: Cook the Jerk Chicken
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The exterior should be slightly charred for authentic jerk flavor. Let the chicken rest for 5 minutes before slicing against the grain.

Step 5: Prepare the Plantains
Peel and slice the plantains diagonally into ½-inch thick pieces. Heat ¼ inch of oil in a skillet over medium heat. Fry the plantains for 2-3 minutes per side until golden and caramelized. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.

Step 6: Assemble Your Bowls
Divide the coconut rice among serving bowls. Arrange the sliced jerk chicken, fried plantains, mango salsa, and avocado slices on top. Garnish with fresh cilantro and lime wedges. Serve with hot sauce on the side for those who like an extra kick.

Variations

Vegetarian Jerk Bowl: Replace the chicken with jerk-seasoned firm tofu or tempeh. Press the tofu well before marinating to help it absorb the flavors. Alternatively, try jerk-spiced roasted cauliflower or chickpeas for a hearty plant-based protein option that still delivers the signature Caribbean flavors in your Caribbean Jerk Chicken Bowl.

Grilled Pineapple Addition: For a sweeter twist, add grilled pineapple to your bowl. The caramelization from grilling enhances the natural sweetness and creates a delicious counterpoint to the spicy jerk seasoning. Simply brush pineapple rings with a little oil and grill for 2-3 minutes per side until you see nice grill marks.

Lower Carb Option: Substitute the coconut rice with cauliflower rice cooked in coconut milk for a lighter, lower-carb version that still captures the tropical flavor profile. You can also increase the avocado portion for healthy fats that will keep you satisfied.

Storage and Serving

Store all components of your Caribbean Jerk Chicken Bowl separately in airtight containers in the refrigerator. The chicken will keep for 3-4 days, the rice for 4-5 days, and the mango salsa for 2 days. Plantains are best enjoyed fresh but can be reheated in a toaster oven to regain some crispness. Avoid freezing the assembled bowls as the textures will deteriorate, though the marinated uncooked chicken freezes well for up to 3 months.

Serve your bowls with additional lime wedges and a variety of hot sauces to allow everyone to customize their heat level. For a festive gathering, create a build-your-own bowl bar with all the components laid out, allowing guests to assemble their perfect combination. This dish pairs beautifully with a tropical rum punch or a crisp lager for the adults, or a refreshing coconut water with a splash of lime for everyone to enjoy.

FAQs

Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute chicken breasts, but reduce the cooking time to avoid drying them out. Chicken breasts will cook in about 4-5 minutes per side, depending on thickness. For best results, pound them to an even thickness before marinating.

How spicy is jerk seasoning, and can I adjust the heat level?
Traditional jerk seasoning has a moderate to high heat level. You can easily adjust by reducing the amount of seasoning used or making your own blend with fewer hot peppers. Conversely, add more scotch bonnet or habanero peppers for an authentic fiery jerk experience.

What can I substitute for plantains if I can’t find them?
Sweet potatoes make an excellent substitute—slice them thinly and roast with a drizzle of honey and oil until caramelized. Alternatively, roasted or fried bananas (not too ripe) can provide a similar sweet contrast in your Caribbean Jerk Chicken Bowl.

Is there a quicker version of this recipe for busy weeknights?
Yes! Use a pre-made jerk seasoning rub, quick-marinate the chicken for just 30 minutes, use instant rice cooked in coconut milk, and purchase pre-made mango salsa from the grocery store. You’ll still get the flavor profile with significantly less prep time.

Can this recipe be made ahead for meal prep?
Absolutely! Prepare the chicken, rice, and mango salsa up to 3 days ahead. Store separately and reheat the chicken and rice before assembling. Add the fresh components like avocado and mango salsa just before serving for the best texture and flavor.

Conclusion

This Caribbean Jerk Chicken Bowl is island cuisine at its finest — a perfect harmony of spicy, sweet, and savory elements that transport you straight to the beaches of Jamaica. It’s the kind of dish that brings vibrant colors and bold flavors to your everyday meals, turning an ordinary dinner into a mini vacation. The balance of protein, complex carbs, and fresh produce makes this not just delicious but nourishing too. Whether you’re cooking for a family dinner or meal prepping for the week ahead, these jerk chicken bowls will bring a welcome burst of Caribbean sunshine to your table.

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