Ingredients
- Chicken thighs (boneless, skinless) – 1.5 lbs
- Jerk seasoning – 3 tablespoons
- Mango – 1 large, diced
- Red onion – 1/4 cup, finely diced
- Jalapeño pepper – 1/2, seeded and minced
- Lime juice – 2 tablespoons
- Coconut milk – 1 can (13.5 oz)
- Rice – 1.5 cups
Instructions
- Step 1: Marinate the chicken. In a bowl, combine the chicken thighs with the jerk seasoning, ensuring the chicken is well coated. Marinate for at least 30 minutes (or up to overnight) in the refrigerator.
- Step 2: Prepare the mango salsa. In a separate bowl, combine the diced mango, red onion, jalapeño, and lime juice. Mix well and set aside.
- Step 3: Cook the coconut rice. Rinse the rice until the water runs clear. In a medium saucepan, combine the rice with the coconut milk and an equal amount of water (about 1.5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
- Step 4: Grill or pan-fry the chicken. Preheat a grill or large skillet over medium-high heat. Cook the marinated chicken thighs for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing or shredding.
- Step 5: Assemble the bowls. Divide the coconut rice among bowls. Top with the cooked chicken and the mango salsa. Serve immediately.
Notes
- Store leftover chicken, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days to maintain their individual textures and flavors.
- To reheat the chicken without drying it out, add a splash of water or broth to the pan while warming it gently over medium heat.
- Garnish your jerk chicken bowls with fresh cilantro or a dollop of plain yogurt for added flavor and visual appeal.
- For a deeper jerk flavor, consider adding a Scotch bonnet pepper (use sparingly!) to your marinade for some authentic heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American