Jerk Chicken Bowls with Mango Salsa and Coconut Rice

The aromatic spices of Jerk Chicken Bowls with Mango Salsa and Coconut Rice create an explosion of Caribbean flavor in every bite. This vibrant dish combines tender, spicy jerk-marinated chicken with sweet-tangy mango salsa and creamy coconut rice for an irresistible tropical escape on your dinner plate. The contrasting temperatures and textures—spicy hot chicken, cool refreshing salsa, and fluffy rice—make these bowls a sensory delight that transports you straight to island shores. You’ll learn how to balance these bold flavors perfectly while creating a colorful, nutritious meal that’s impressive enough for guests yet simple enough for weeknight dinners.

Why You’ll Love This Recipe

Jerk Chicken Bowls with Mango Salsa and Coconut Rice delivers a perfect harmony of flavors that will make your taste buds dance. The spicy, smoky jerk chicken contrasts beautifully with the sweet, zesty mango salsa, while the coconut rice provides a creamy, cooling foundation that ties everything together.

What makes these bowls truly special is their incredible texture play—tender, charred chicken against juicy mango chunks and crunchy bell peppers, all nestled on pillowy coconut rice. The dish offers a beautiful rainbow of colors that makes it as Instagram-worthy as it is delicious.

Best of all, while these tropical chicken bowls look and taste restaurant-quality, they’re surprisingly easy to prepare. Many components can be made ahead, making this an ideal meal prep option for busy weeknights or impressive weekend entertaining. The Caribbean-inspired flavors transform an ordinary dinner into an extraordinary culinary vacation without leaving your kitchen.

Ingredients

For the Jerk Chicken Bowls with Mango Salsa and Coconut Rice, you’ll need these fresh, flavorful ingredients:

For the Jerk Chicken:

• 1½ pounds (680g) boneless, skinless chicken thighs
• 3 tablespoons jerk seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 3 cloves garlic, minced

For the Coconut Rice:

• 2 cups (370g) long-grain white rice
• 1 can (13.5 oz/400ml) coconut milk
• 1 cup (240ml) water
• 1 teaspoon salt
• 1 tablespoon lime zest

For the Mango Salsa:

• 2 ripe mangoes, diced (about 2 cups)
• 1 red bell pepper, finely diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup (4g) fresh cilantro, chopped
• 3 tablespoons lime juice
• Salt to taste

The star ingredient is authentic jerk seasoning, which typically contains allspice, thyme, scotch bonnet peppers, and other aromatic spices that give these Caribbean chicken bowls their distinctive flavor profile.

Pro Tips

Perfect Jerk Chicken: For authentic jerk flavor, marinate your chicken for at least 4 hours, preferably overnight. This allows the spices to penetrate deeply into the meat. For the best texture and flavor, avoid overcooking the chicken—cook just until it reaches 165°F (74°C) internal temperature. Let it rest for 5-10 minutes before slicing to keep all those flavorful juices locked inside.

Balanced Mango Salsa: The key to exceptional mango salsa is using perfectly ripe mangoes—they should yield slightly to gentle pressure but not be mushy. For the best flavor contrast in your Jerk Chicken Bowls with Mango Salsa and Coconut Rice, prepare the salsa at least 30 minutes before serving to allow the flavors to meld. The acidity from the lime juice will slightly “cook” the onions, reducing their sharpness.

Foolproof Coconut Rice: For fluffy, non-sticky coconut rice, rinse the rice thoroughly until the water runs clear before cooking. This removes excess starch. Then, after bringing the coconut milk-water mixture to a boil, immediately reduce to the lowest possible heat, cover tightly, and resist the urge to peek! This steam-cooking method ensures perfectly tender rice with distinct grains that beautifully absorb the coconut flavor.

Instructions

Step 1: Marinate the Chicken
Start by preparing the jerk marinade for your Jerk Chicken Bowls with Mango Salsa and Coconut Rice. In a large bowl, combine jerk seasoning, olive oil, lime juice, soy sauce, and minced garlic, stirring until well blended. Add chicken thighs to the mixture, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavor infusion. The longer marination time allows the chicken to become incredibly tender while absorbing all those aromatic spices.

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, and salt. Bring to a boil over medium-high heat, then immediately reduce to low heat. Cover tightly and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the lime zest for a bright, fragrant finish.

Step 3: Make the Mango Salsa
While the rice cooks, prepare your fresh mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and salt to taste, then gently toss to combine. The sweet mango paired with spicy jalapeño creates the perfect counterbalance to the spicy jerk chicken. Let the salsa rest at room temperature, allowing the flavors to meld beautifully.

Step 4: Cook the Chicken
Remove the marinated chicken from the refrigerator about 20 minutes before cooking to take the chill off. Preheat your grill to medium-high heat or heat a grill pan over medium-high on your stovetop. Cook the chicken for 5-7 minutes per side until charred and cooked through (internal temperature of 165°F/74°C). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into strips.

Step 5: Assemble Your Bowls
Now for the fun part—building your Jerk Chicken Bowls with Mango Salsa and Coconut Rice! Divide the coconut rice among serving bowls, creating a base layer. Top with sliced jerk chicken and a generous scoop of mango salsa. For an extra touch, garnish with additional cilantro, sliced scallions, or lime wedges. The colorful layers make for a stunning presentation that hints at the flavor explosion to come.

Variations

Vegan Jerk Bowls: Transform these Jerk Chicken Bowls with Mango Salsa and Coconut Rice into a plant-based delight by substituting the chicken with jerk-seasoned firm tofu or tempeh. Marinate 14 oz (400g) of pressed, cubed tofu in the same jerk marinade, then bake at 400°F (200°C) for 25-30 minutes until crispy on the outside. You’ll still get that wonderful jerk flavor with a satisfying plant protein alternative.

Pineapple Jerk Bowls: For a sweeter twist, replace half the mango in your salsa with diced fresh pineapple. The tropical sweetness of pineapple adds another dimension to these Caribbean chicken bowls. You can also grill pineapple rings alongside your chicken for a caramelized addition that takes this dish to the next level.

Jerk Shrimp Variation: Seafood lovers can easily substitute large shrimp for chicken. Marinate 1½ pounds (680g) of peeled, deveined shrimp in the jerk seasoning mixture for just 30 minutes (not longer, as the lime juice will begin to cook the shrimp). Grill or sauté for only 2-3 minutes per side until pink and just cooked through for a quicker-cooking version of these flavorful bowls.

Storage and Serving

Jerk Chicken Bowls with Mango Salsa and Coconut Rice components store beautifully for meal prep. Store cooked jerk chicken in an airtight container in the refrigerator for up to 3 days. The coconut rice will stay fresh for 4-5 days refrigerated. For the mango salsa, store separately and consume within 2 days for optimal freshness—the acidity in the lime juice will continue to break down the ingredients.

For serving, these tropical chicken bowls are delicious straight from assembly, but you can elevate them further. Try adding sliced avocado for creaminess, a sprinkle of toasted coconut flakes for texture, or a drizzle of lime crema (lime juice mixed with sour cream) for tanginess. For an authentic Caribbean experience, serve with fried plantains on the side.

When reheating, sprinkle a little water over the rice before microwaving to restore moisture. The chicken is best reheated in a skillet with a splash of water to prevent drying out. For best results, always add the mango salsa fresh after reheating the other components.

FAQs

Can I make jerk chicken bowls less spicy?
Absolutely! Reduce the amount of jerk seasoning by half and remove the seeds and membranes from the jalapeño in the mango salsa. You’ll still enjoy the aromatic flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice without overwhelming heat.

What’s a good substitute for mango if they’re not in season?
Peaches or nectarines make excellent substitutes in summer months, while pineapple works year-round. Each will provide the sweet-tart balance needed to complement the spicy jerk chicken.

Can I use brown rice instead of white rice?
Yes! Brown rice works wonderfully but requires adjustments: use 2 cups brown rice with 1 can coconut milk plus 1½ cups water, and increase cooking time to 35-40 minutes for perfect coconut brown rice.

Is there a shortcut for busy weeknights?
For quick Jerk Chicken Bowls, use pre-made jerk seasoning, instant rice cooked in coconut milk, and prepare the chicken and salsa ahead of time. You can also use rotisserie chicken tossed with jerk seasoning for an even faster version.

Can I freeze components of this meal?
The marinated (uncooked) chicken and cooked coconut rice freeze well for up to 3 months. The mango salsa, however, is best made fresh as freezing will affect its texture and vibrant flavors.

Conclusion

This Jerk Chicken Bowls with Mango Salsa and Coconut Rice is comfort food at its finest — a vibrant celebration of Caribbean flavors that brings sunshine to your table any day of the year. It’s the kind of dish that transforms ordinary weeknight dinners into special occasions with its perfect balance of spicy, sweet, and creamy elements. Whether you’re meal prepping for busy days ahead or looking to impress dinner guests with minimal effort, these colorful, flavor-packed bowls deliver a tropical getaway in every bite. The beauty of this meal lies in both its bold flavors and its adaptability — make it once, and you’ll find yourself returning to this recipe again and again, each time with your own special twist.

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