Jamaican Jerk Chicken and Coconut Rice Bowl with Mango Salsa

Jamaican Jerk Chicken and Coconut Rice Bowl with Mango Salsa

Smoky jerk-spiced chicken meets creamy coconut rice and bright mango salsa in one bowl.

Total 2 hr 5 min Makes 4 servings Calories 540/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Chicken thighs marinate in a fiery-sweet jerk paste before grilling or pan-searing until charred at the edges, then rest atop coconut milk rice. A quick mango salsa with lime and cilantro adds a cool, juicy contrast to the heat. It's a weeknight-friendly take on Jamaican flavors, equally good for meal prep or a casual dinner.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 tablespoons jerk seasoning paste
  • 1 tablespoon vegetable oil
  • 1 lime, juiced
  • 1 1/2 cups long-grain white rice
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 ripe mangoes, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, minced
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1 avocado, sliced
  • 2 tablespoons scallions, sliced

Method

  1. In a bowl, toss the chicken thighs with jerk seasoning paste, vegetable oil, and the juice of 1 lime until evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.

  2. Rinse the rice under cold water until the water runs mostly clear.

  3. In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

  4. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

  5. Remove rice from heat, stir in the butter, and let stand covered until ready to serve.

  6. While the rice cooks, heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.

  7. Cook the chicken thighs for 6 to 7 minutes per side, until charred in spots and cooked through to 165°F internal temperature.

  8. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

  9. Meanwhile, in a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, remaining lime juice, and 1/4 teaspoon salt. Stir gently to combine.

  10. Slice the rested chicken against the grain.

  11. Divide the coconut rice among four bowls. Top each with sliced jerk chicken, a generous scoop of mango salsa, and sliced avocado.

  12. Garnish with sliced scallions and serve warm.

Related recipes

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Jamaican Jerk Chicken and Coconut Rice Bowl with Mango Salsa

    Chicken thighs marinate in a fiery-sweet jerk paste before grilling or pan-searing until charred at the edges, then rest atop coconut milk rice. A quick mango salsa with lime and cilantro adds a cool, juicy contrast to the heat. It's a weeknight-friendly take on Jamaican flavors, equally good for meal prep or a casual dinner.

    2 hr 5 min 4 servings 540 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 3 tablespoons jerk seasoning paste
    • 1 tablespoon vegetable oil
    • 1 lime, juiced
    • 1 1/2 cups long-grain white rice
    • 1 cup coconut milk
    • 3/4 cup water
    • 1/2 teaspoon salt
    • 1 tablespoon unsalted butter
    • 2 ripe mangoes, diced
    • 1/4 cup red onion, finely diced
    • 1/4 cup cilantro, chopped
    • 1 jalapeño, minced
    • 1 lime, juiced
    • 1/4 teaspoon salt
    • 1 avocado, sliced
    • 2 tablespoons scallions, sliced

    Method

    1. 1

      In a bowl, toss the chicken thighs with jerk seasoning paste, vegetable oil, and the juice of 1 lime until evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.

    2. 2

      Rinse the rice under cold water until the water runs mostly clear.

    3. 3

      In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

    4. 4

      Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

    5. 5

      Remove rice from heat, stir in the butter, and let stand covered until ready to serve.

    6. 6

      While the rice cooks, heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.

    7. 7

      Cook the chicken thighs for 6 to 7 minutes per side, until charred in spots and cooked through to 165°F internal temperature.

    8. 8

      Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

    9. 9

      Meanwhile, in a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, remaining lime juice, and 1/4 teaspoon salt. Stir gently to combine.

    10. 10

      Slice the rested chicken against the grain.

    11. 11

      Divide the coconut rice among four bowls. Top each with sliced jerk chicken, a generous scoop of mango salsa, and sliced avocado.

    12. 12

      Garnish with sliced scallions and serve warm.