A delicious meal that’s sure to impress, Jerk Chicken Bowls with Mango Salsa and Coconut Rice combine vibrant flavors and textures in a single dish. Perfect for weeknight dinners or special occasions, this recipe features smoky jerk chicken, refreshing mango salsa, and creamy coconut rice. The balance of heat and sweetness makes it a standout choice for any table.
Why You’ll Love This Recipe
- Bursting with Flavor: Experience the rich spices of jerk seasoning paired with the sweetness of fresh mango.
- Quick & Easy Preparation: Ready in just over an hour, this dish is simple enough for weeknight cooking yet impressive enough for guests.
- Healthy Ingredients: Packed with lean protein from chicken and fresh veggies in the salsa, it’s a nutritious meal option.
- Customizable Options: Feel free to modify the spice level or add your favorite vegetables to personalize each bowl.
- Perfect for Meal Prep: Make a big batch ahead of time; these bowls reheat beautifully for lunch or dinner throughout the week.
Tools and Preparation
To make your cooking experience seamless, gather essential tools before starting. Having everything at hand will streamline your process.
Essential Tools and Equipment
- Grill or stovetop grill pan
- Medium saucepan
- Small skillet
- Mixing bowls
- Cutting board and knife
Importance of Each Tool
- Grill or stovetop grill pan: Ideal for achieving that perfect char on the jerk chicken, enhancing flavor.
- Medium saucepan: Essential for cooking the coconut rice evenly without burning.
- Cutting board and knife: A must-have for chopping ingredients quickly and safely.
Ingredients
For the Jerk 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
Additional Ingredients
- 1 tablespoon olive oil (for cooking chicken)
- 1/4 cup fresh lime juice
- 1/4 teaspoon ground ginger
How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Step 1: Preheat Your Grill
Preheat your grill or stovetop grill pan to medium-high heat. This ensures that the chicken cooks evenly while developing those signature grill marks.
Step 2: Prepare the Chicken Marinade
In a small bowl, combine:
* Jerk seasoning,
* Ground allspice,
* Ground thyme,
* Cinnamon,
* Nutmeg,
* Cayenne pepper,
* Salt,
* Black pepper.
Rub the chicken breasts with olive oil, then coat them evenly with this spice mixture. Let them marinate at room temperature for about 15 minutes to absorb all those robust flavors.
Step 3: Rinse and Cook the Rice
While the chicken marinates, rinse the rice under cold water until it runs clear. In a medium saucepan:
1. Add rinsed rice and coconut milk.
2. Bring it to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and let simmer for 18 to 20 minutes until liquid is absorbed.
Once cooked, fluff the rice with a fork and stir in coconut oil.
Step 4: Make Your Mango Salsa
For your mango salsa:
1. Peel and dice your mango into small cubes.
2. Finely chop red onion and add it to the diced mango.
3. Chop fresh cilantro and include it in the mixture.
4. Add lime juice and honey; stir until well combined.
Step 5: Sauté Corn Kernels
In a small skillet over medium-high heat:
1. Heat olive oil.
2. Add corn kernels; sauté for 3–4 minutes until slightly charred.
3. Incorporate corn into your mango salsa mixture.
Step 6: Grill the Chicken
On your preheated grill or skillet:
1. Add remaining tablespoon of olive oil.
2. Place marinated chicken breasts on the grill; cook for 6–7 minutes on each side until fully cooked (internal temperature reaches 165°F or 74°C).
Step 7: Finish Off Your Coconut Rice
While chicken cooks, squeeze fresh lime juice over rice and add ground ginger; stir to combine everything nicely.
Step 8: Assemble Your Bowls
Once cooked:
1. Let chicken rest for 5 minutes before slicing into thin strips.
2. Start assembling your bowls with a base of coconut rice.
3. Top with sliced jerk chicken followed by generous spoonfuls of mango salsa.
Serve immediately topped with additional cilantro and lime wedges if desired!
How to Serve Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Serving Jerk Chicken Bowls with Mango Salsa and Coconut Rice is all about presentation and enhancing flavor. Here are some creative ways to serve this delicious dish that will impress your guests.
Bowl Presentation Ideas
- Layered Bowls: Create a visually appealing layered bowl with coconut rice at the bottom, followed by jerk chicken strips, and topped with mango salsa.
- Family Style: Serve the components separately on a large platter for a fun, interactive meal where everyone can build their own bowls.
- Garnish it Right: Add fresh cilantro or sliced lime on top of each bowl for a pop of color and extra zest.
Accompaniments
- Lime Wedges: Provide lime wedges on the side for an added citrus kick that complements the dish.
- Spicy Sauce: Offer a spicy sauce or hot pepper sauce for those who enjoy a little more heat.
- Avocado Slices: Include creamy avocado slices as a rich addition to balance the spicy jerk chicken.
How to Perfect Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Achieving the perfect Jerk Chicken Bowls with Mango Salsa and Coconut Rice is easier than you think. Here are some tips to elevate your dish.
- Marinate Properly: Allow the chicken to marinate for at least 15 minutes, or longer if time permits, to fully absorb the flavors.
- Use Fresh Ingredients: Opt for fresh mango and herbs; they will enhance the taste of your salsa significantly.
- Control Heat Levels: Adjust the amount of cayenne pepper in your seasoning mix according to your heat preference.
- Cook Evenly: Ensure that your grill or pan is preheated before cooking the chicken for even cooking and nice grill marks.
Best Side Dishes for Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Pairing side dishes with your Jerk Chicken Bowls can enhance the overall meal experience. Here are some excellent options to consider.
- Plantain Chips: Crispy and slightly sweet, they provide a delightful crunch alongside the spicy chicken.
- Coleslaw: A refreshing coleslaw can balance the heat of the jerk chicken, adding creaminess and texture.
- Black Beans: Seasoned black beans are nutritious and add a hearty component to your meal.
- Cornbread: Sweet cornbread complements the spicy flavors beautifully, offering a comforting side.
- Grilled Vegetables: A medley of grilled bell peppers, zucchini, and onions adds color and nutrients.
- Cucumber Salad: A light cucumber salad dressed in lime juice offers freshness that pairs well with this vibrant dish.
Common Mistakes to Avoid
When making Jerk Chicken Bowls with Mango Salsa and Coconut Rice, it’s easy to overlook some key steps. Here are some common mistakes to avoid:
- Not marinating the chicken long enough: Allowing the chicken to marinate for at least 15 minutes lets the flavors penetrate deeply. Skipping this step can lead to bland chicken.
- Using low-quality jerk seasoning: The quality of your jerk seasoning can significantly impact the flavor. Invest in a good brand or make your own for the best results.
- Overcooking the rice: Cooking the rice for too long can make it mushy. Stick to the cooking time of 18-20 minutes for perfectly fluffy coconut rice.
- Skipping the lime juice in salsa: Lime juice brightens up the flavors in your mango salsa. Omitting it can result in a flat taste.
- Ignoring resting time for chicken: Letting the chicken rest after cooking helps retain its juices. Cutting into it too soon may cause dryness.
Refrigerator Storage
- Store Jerk Chicken Bowls in an airtight container.
- Keep them in the refrigerator for up to 3 days.
- Ensure that both chicken and rice are cooled before sealing.
Freezing Jerk Chicken Bowls with Mango Salsa and Coconut Rice
- Freeze components separately if possible for better texture.
- Store in airtight freezer bags or containers.
- Can be kept frozen for up to 3 months.
Reheating Jerk Chicken Bowls with Mango Salsa and Coconut Rice
- Oven: Preheat to 350°F (175°C). Place bowls in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Heat a skillet over medium heat, add a splash of water or broth, then add chicken and rice. Stir until heated thoroughly.
Frequently Asked Questions
What is a Jerk Chicken Bowl?
A Jerk Chicken Bowl is a delicious dish featuring grilled jerk-seasoned chicken served over coconut rice, often accompanied by fresh toppings like mango salsa.
How do I make mango salsa?
To make mango salsa, combine diced mango, finely chopped red onion, cilantro, lime juice, honey, and sautéed corn. Mix well and serve fresh!
Can I customize my Jerk Chicken Bowls?
Absolutely! You can add other toppings like avocado, black beans, or different vegetables to suit your taste while keeping the essence of jerk chicken intact.
How do I ensure my coconut rice turns out creamy?
Use full-fat coconut milk and fluff the rice gently after cooking to maintain its creamy texture without clumping together.
Final Thoughts
Jerk Chicken Bowls with Mango Salsa and Coconut Rice are not only full of vibrant flavors but also offer versatility for customization based on your preferences. This dish is perfect for any dinner occasion or meal prep idea. Whether you enjoy a little extra spice or prefer milder flavors, experimenting with toppings will make each bowl uniquely yours. Try this recipe today!
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Indulge in the vibrant taste of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a dish that brings the Caribbean to your table. This recipe features succulent jerk-marinated chicken grilled to perfection, accompanied by a refreshing mango salsa that balances sweetness and spice. The creamy coconut rice serves as a delightful base, making this dish perfect for both casual weeknight dinners and special gatherings. With its rich flavors and colorful presentation, these bowls are sure to impress your family and friends while being easy enough for any home cook to master.
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
- 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
- Preheat your grill or stovetop grill pan to medium-high heat.
- Marinate chicken breasts with olive oil and jerk seasoning; let sit for 15 minutes.
- Rinse the rice under cold water, then cook in a saucepan with coconut milk according to package instructions.
- Prepare mango salsa by combining diced mango, red onion, cilantro, lime juice, honey, and sautéed corn.
- Grill marinated chicken until fully cooked (about 6–7 minutes on each side).
- Assemble bowls with a base of coconut rice topped with sliced jerk chicken and mango salsa.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (500g)
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Keywords: For extra flavor, let the chicken marinate longer if time permits. Customize your salsa by adding other fresh ingredients like bell peppers or avocado. Adjust the amount of cayenne pepper for desired spiciness.
