Description
Jerk Chicken Bowls with Mango Salsa and Coconut Rice. Flavorful jerk chicken, tropical mango salsa, and creamy coconut rice in a crowd-pleasing bowl. Enticing, quick, and comforting.
Ingredients
Scale
- 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
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 615 calories per serving
- Sugar: 16 grams
- Sodium: 1086 milligrams
- Fat: 24 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 66 grams
- Fiber: 4 grams
- Protein: 33 grams
- Cholesterol: 139 milligrams