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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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If you’re craving a vibrant, tropical dish that’s bursting with flavor, look no further than these Jerk Chicken Bowls with Mango Salsa and Coconut Rice. This delightful recipe combines the smoky heat of jerk-seasoned chicken with the refreshing sweetness of mango salsa, all served on a bed of creamy coconut rice. Perfect for busy weeknights or entertaining friends, this meal is not just easy to prepare; it’s sure to have everyone coming back for seconds. With its balance of spice and sweetness, each bite is an unforgettable experience that will transport your taste buds straight to the Caribbean.

Ingredients

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  • 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. 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.
  2. 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.
  3. 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.
  4. 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. This step is crucial as proper cooking ensures juicy chicken that'll stand up against those bold flavors.
  5. Once it's done simmering, fluff the rice with a fork before stirring in some fresh lime juice and ground ginger.
  6. 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.

Nutrition

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