Description
These Jerk Chicken Bowls are a flavor explosion in a bowl – spicy, sweet, and guaranteed to transport your taste buds straight to Jamaica without a passport!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 3 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (approximately 1 lime)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cups (320g) fresh pineapple, diced into ½-inch cubes
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 red bell pepper, finely diced
- ½ red onion, finely diced (about ½ cup)
- 1 jalapeño, seeds removed and minced
- ⅓ cup (15g) fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (370g) cooked brown rice or cauliflower rice
- 1 avocado, sliced
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix jerk seasoning, olive oil, lime juice, garlic, and thyme. Add chicken thighs and coat thoroughly. Marinate for at least 2 hours or overnight.
- Prepare the salsa by combining pineapple, black beans, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Refrigerate for at least 30 minutes.
- Preheat grill to medium-high or heat a cast-iron skillet over medium-high heat. Cook chicken for 5-7 minutes per side until charred and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then slice against the grain.
- Cook rice according to package instructions.
- Assemble bowls by dividing rice among four bowls, topping with sliced chicken and pineapple black bean salsa.
- Garnish with avocado slices, fresh cilantro, and serve with lime wedges.