Jerk Chicken Bowls with Mango Salsa and Coconut Rice

If you’re looking for a dish that brings a taste of the tropics right to your kitchen, look no further! These Jerk Chicken Bowls with Mango Salsa and Coconut Rice are one of my absolute favorites. They combine the smoky, spicy flavor of jerk chicken with the sweet, refreshing bite of mango salsa, all nestled on a bed of creamy coconut rice. It’s a perfect meal for busy weeknights or when you’re entertaining friends and family. Trust me, everyone will be asking for seconds!

This recipe is a delightful treat that showcases bold flavors and vibrant ingredients. Plus, it’s so easy to prepare that you’ll want to make it again and again!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and straightforward ingredients, this dish comes together quickly without any fuss.
• Family-friendly: The combination of savory chicken and sweet mango salsa means everyone at the table will love it!
• Make-ahead convenience: You can marinate the chicken in advance or prepare the salsa ahead of time, making weeknight dinners even easier.
• Flavor explosion: The balance of heat from the jerk seasoning and sweetness from the mango creates an unforgettable flavor experience.
• Versatile serving options: Serve it in bowls or as a platter for sharing—either way, it’s sure to impress!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create these amazing Jerk Chicken Bowls with Mango Salsa and Coconut Rice. You’ll find everything you need right here:

For the Chicken

• 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

For the Coconut Rice

• 1/2 cup coconut milk
• 1 cup long-grain white rice
• 1 tablespoon coconut oil

For the Mango Salsa

• 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

For Serving

• 1 tablespoon olive oil (for cooking chicken)
• 1/4 cup fresh lime juice
• 1/4 teaspoon ground ginger

Variations

One of the best things about this recipe is its flexibility! Here are some fun variations you can try:

• Swap the protein: If chicken isn’t your thing, try using turkey or grilled tofu for a plant-based option.
• Add more veggies: Toss in some bell peppers or zucchini for extra color and nutrition in your bowls.
• Change up the grains: Quinoa or brown rice can be used instead of white rice for a different texture and flavor.
• Spice it up: If you love heat, add sliced jalapeños or a dash of your favorite hot sauce to the mango salsa.

How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Step 1: Marinate the Chicken

Start by preheating your grill or stovetop grill pan to medium-high heat. In a small bowl, mix together all your spices: jerk seasoning, ground allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Rub this flavorful mixture onto each chicken breast coated with olive oil. Letting it sit at room temperature for about 15 minutes helps those spices really penetrate the meat.

Step 2: Prepare the Coconut Rice

While your chicken is marinating, rinse your rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice and coconut milk over medium-high heat until boiling. Reducing the heat to low allows it to simmer gently for 18 to 20 minutes—this ensures fluffy rice that’s infused with creamy coconut goodness.

Step 3: Make the Mango Salsa

Next up is that bright mango salsa! Dice your ripe mango into small cubes and finely chop half a small red onion. Stir them together in a bowl along with fresh cilantro, lime juice, honey, and sautéed corn kernels that you’ve charred lightly in olive oil. This adds depth and sweetness that complements your jerk chicken wonderfully!

Step 4: Grill the Chicken

Now it’s time to cook! Place those marinated chicken breasts on your hot grill or skillet drizzled with olive oil. Cook for about 6-7 minutes on each side until they reach an internal temperature of 165°F (74°C). This step is crucial as proper cooking ensures juicy chicken that’ll stand up against those bold flavors.

Step 5: Finish Up the Rice

As your chicken cooks away, don’t forget about that coconut rice! Once it’s done simmering and absorbing all that liquid goodness, fluff it up with a fork before stirring in some fresh lime juice and ground ginger—a little zing never hurt anyone!

Step 6: Assemble Your Bowls

Once everything is ready—your perfectly grilled jerk chicken sliced into strips—it’s time to assemble! Start with a generous scoop of coconut rice as your base. Layer on those succulent slices of jerk chicken followed by spoonfuls of that vibrant mango salsa on top. Serve immediately with extra cilantro and lime wedges on the side if you’d like.

Enjoy every colorful bite of these delightful Jerk Chicken Bowls with Mango Salsa and Coconut Rice! Your family will love this dish just as much as I do!

Pro Tips for Making Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Creating the perfect jerk chicken bowls is all about balance and flavor, so here are some tips to ensure your dish shines!

• Marinate Longer: If time allows, marinate the chicken for at least an hour, or even overnight. This enhances the depth of flavor and ensures every bite is packed with that delicious jerk seasoning.
• Adjust Spice Levels: Feel free to customize the amount of cayenne pepper in the seasoning mix according to your heat preference. This allows you to cater to both spicy lovers and those who prefer milder dishes.
• Use Fresh Ingredients: Opt for fresh mangoes instead of canned ones for the salsa. Fresh ingredients brighten up the dish and provide better texture and taste.
• Perfect Coconut Rice: For an extra creamy coconut rice, consider adding a pinch of salt and a dash of sugar when cooking. This balances out flavors and enhances the richness of the coconut milk.
• Let Chicken Rest: After grilling, allow the chicken to rest before slicing. This helps retain moisture, ensuring that each slice is juicy and tender.

How to Serve Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Serving this vibrant dish can elevate your dining experience! Here are some delightful ways to present it:

Garnishes

• Fresh Cilantro: A sprinkle of chopped cilantro brings a pop of color and a refreshing taste that complements the bowl.
• Lime Wedges: Adding lime wedges not only enhances visual appeal but also allows guests to add a splash of zest to their bowls.

Side Dishes

• Grilled Vegetables: Sautéed or grilled bell peppers, zucchini, and asparagus make for a colorful side that adds crunch and nutrition.
• Black Bean Salad: A simple black bean salad mixed with corn, tomatoes, and avocado provides protein while balancing out the flavors of the bowl.
• Sweet Plantains: Fried or baked sweet plantains offer a sweet contrast that pairs beautifully with spicy jerk chicken.
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a citrus vinaigrette refreshes the palate between bites.

With these tips and serving suggestions, your Jerk Chicken Bowls with Mango Salsa and Coconut Rice will not only impress family or guests but also become a go-to recipe for any occasion! Enjoy every bite!

Make Ahead and Storage

This Jerk Chicken Bowl with Mango Salsa and Coconut Rice is not only a delightful dinner but also an excellent option for meal prep! You can easily prepare components ahead of time, making it a convenient choice for busy weeknights.

Storing Leftovers

• Allow the chicken to cool completely before storing.
• Place the coconut rice, jerk chicken, and mango salsa in separate airtight containers.
• Store in the refrigerator for up to 3 days.
• If you plan to eat the leftovers later, keep the mango salsa separate to maintain its freshness and texture.

Freezing

• Let the cooked chicken and rice cool completely.
• Portion out the jerk chicken and coconut rice into freezer-safe bags or containers.
• Label with the date and freeze for up to 2 months.
• Note: It’s best to avoid freezing the mango salsa as it can become mushy when thawed.

Reheating

• For best results, thaw frozen chicken and rice overnight in the refrigerator before reheating.
• Microwave: Heat chicken and rice in microwave-safe dishes until warmed through, about 2-3 minutes.
• Stovetop: Heat in a skillet over medium heat, adding a splash of water if necessary to prevent sticking.
• Serve with freshly prepared mango salsa on top.

FAQs

Here are some common questions you might have about this vibrant dish!

Can I use other proteins instead of chicken in Jerk Chicken Bowls with Mango Salsa and Coconut Rice?

Absolutely! You can substitute with turkey, tofu, or even grilled shrimp for a delicious twist. Just ensure you adjust cooking times accordingly.

What pairings work well with Jerk Chicken Bowls with Mango Salsa and Coconut Rice?

These bowls are fantastic on their own but can be complemented by a fresh green salad or steamed vegetables for added nutrition.

How spicy is the Jerk Chicken?

The spiciness can vary based on the jerk seasoning used. Feel free to adjust the cayenne pepper amount according to your heat preference!

Can I make this recipe vegan?

Yes! Simply replace the chicken with marinated tofu or another plant-based protein and use vegetable broth instead of coconut milk if preferred.

Final Thoughts

I truly hope you enjoy making these Jerk Chicken Bowls with Mango Salsa and Coconut Rice as much as I do! The combination of smoky spices, tropical sweetness, and creamy rice creates a dish that’s not only satisfying but also bursting with flavor. Whether it’s for dinner tonight or meal prep for later in the week, this recipe is sure to become a favorite. Happy cooking!