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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice
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Experience the vibrant taste of the tropics with Jerk Chicken Bowls featuring Mango Salsa and Coconut Rice. This dish is a culinary delight, combining the spicy, smoky flavor of jerk chicken with the sweet freshness of mango salsa, all served on a bed of creamy coconut-infused rice. Perfect for any occasion—be it a lively dinner party or a quick weeknight meal—this recipe balances heat and sweetness beautifully. The colorful presentation makes it as visually appealing as it is delicious, ensuring it stands out at any table. Enjoy this nutritious and flavorful meal that’s sure to impress family and friends alike!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • 1 cup long-grain white rice
  • 1 tablespoon coconut oil
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • 1/2 cup corn kernels
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your grill or stovetop grill pan to medium-high heat.
  2. In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Rub the chicken breasts with olive oil and coat them evenly with the seasoning mixture.
  4. Allow the chicken to sit at room temperature for about 15 minutes to absorb the spices.
  5. While the chicken is marinating, rinse the rice under cold water until the water runs clear.
  6. In a medium saucepan, add the rinsed rice and coconut milk; bring it to a boil over medium-high heat.
  7. Once boiling, reduce heat to low, cover, and let simmer for 18 to 20 minutes until liquid is absorbed and rice is tender.
  8. Remove from heat; fluff with a fork and stir in coconut oil.
  9. For the mango salsa, peel and dice the mango into small cubes.
  10. Finely chop the red onion and add it to the mango.
  11. Chop fresh cilantro and mix it into the salsa along with lime juice and honey until well combined.
  12. In a small skillet over medium-high heat, add olive oil; sauté corn kernels for 3–4 minutes until slightly charred.
  13. Add corn to mango salsa mixture and stir to incorporate.
  14. Preheat grill or large skillet over medium-high heat; add remaining tablespoon of olive oil.
  15. Place marinated chicken breasts on grill or skillet; cook for 6–7 minutes per side until cooked through (165°F / 74°C).
  16. While chicken is cooking, squeeze fresh lime juice into rice; add ground ginger and stir to combine.
  17. Once cooked, let chicken rest for 5 minutes before slicing into thin strips.
  18. To assemble bowls: start with a base of coconut rice. Top with sliced jerk chicken then spoon mango salsa over everything.

Nutrition

Find it online: https://recipzy.com/jerk-chicken-bowls-with-mango-salsa-and-coconut-rice/