If you’re craving a vibrant, deeply satisfying meal that bursts with tropical flavors, this Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe is your new go-to. Imagine tender jerk-seasoned chicken layered over creamy, fragrant coconut rice, topped with a bright, zesty mango salsa that perfectly balances heat and sweetness. Each bite delivers a little sunshine on your plate, making it an irresistible dish to share with family or friends on any day of the week.
Ingredients You’ll Need
These ingredients are both straightforward and essential, combining to bring a harmony of bold flavor, creamy texture, and refreshing brightness to your bowls. Each component plays a key role in making this dish utterly crave-worthy.
- Chicken thighs or breasts: Choose boneless and skinless for easy prep and juicy, tender meat that soaks up the jerk seasoning beautifully.
- Jerk seasoning: This blend infuses the chicken with authentic Caribbean spices and smoky heat; store-bought or homemade both work wonderfully.
- Olive oil: Helps the marinade coat the chicken evenly and enhances browning during cooking.
- Lime juice: Adds a bright citrus zing that lifts the flavors in both the chicken marinade and mango salsa.
- Long-grain white rice: The fluffy base for our coconut rice, providing a neutral but slightly chewy texture that carries the other flavors.
- Unsweetened coconut milk: Rich and creamy, it transforms plain rice into a luscious, tropical side.
- Water and salt: Balances moisture and seasoning to perfect the coconut rice texture.
- Ripe mango: The star of the salsa, offering sweet, juicy bursts that complement the spicy chicken.
- Red onion and red bell pepper: These add crunch and subtle pungency, enhancing the salsa’s complexity.
- Fresh cilantro: Bright and herbaceous, it rounds out the salsa with fresh garden notes.
- Optional toppings: Lime wedges, extra cilantro, and sliced avocado add extra layers of flavor, creaminess, and color.
How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken strips in jerk seasoning, olive oil, and lime juice, making sure every piece is evenly coated. Letting the chicken marinate for at least 20 minutes allows the spices to penetrate deeply, infusing the meat with that irresistible jerk flavor that’s at the heart of this recipe. For even better results, you can refrigerate it overnight to maximize tenderness and flavor.
Step 2: Prepare the Coconut Rice
While the chicken marinates, prepare the coconut rice by combining long-grain white rice with coconut milk, water, and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer gently. The coconut milk lends a creamy texture and tropical aroma to the rice, creating a perfect base that pairs beautifully with the spicy chicken and fresh salsa. Once cooked, fluff it gently with a fork to keep each grain separate and tender.
Step 3: Make the Mango Salsa
This step brings the vibrant fresh element to your bowls. Mix diced ripe mango, finely chopped red onion, diced red bell pepper, chopped cilantro, lime juice, and a pinch of salt in a bowl. The salsa offers a delightful contrast in both texture and flavor—juicy mango sweetness, crisp vegetables, and zesty lime brightness—with a hint of herbaceous freshness from the cilantro. Chill the salsa until you’re ready to serve so that the flavors meld perfectly.
Step 4: Cook the Jerk Chicken
Heat your skillet or grill pan over medium-high heat, then cook the marinated chicken strips for 4 to 6 minutes on each side until they’re cooked through and reach an internal temperature of 165°F (74°C). The heat caramelizes the jerk spices on the surface, creating a slightly charred, smoky crust that’s packed with flavor. Let the chicken rest a few minutes before slicing to keep it juicy and tender.
Step 5: Assemble the Jerk Chicken Bowls
Now it’s time for the fun part: putting everything together. Divide the fluffy coconut rice between bowls, add your crisp slices of jerk chicken, and generously spoon over the mango salsa. Top with any optional garnishes you love and get ready to dig into a bowl bursting with flavor, color, and texture.
How to Serve Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
Garnishes
Fresh garnishes elevate this dish to restaurant-quality right at home. Lime wedges add an extra citrus squeeze, boosting the brightness of every bite. Sprinkle more fresh cilantro leaves on top for added herbal freshness, or add sliced avocado for a creamy, buttery contrast that complements the spicy and tangy elements perfectly.
Side Dishes
While the Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe shines on its own, you can serve it alongside simple Caribbean-inspired sides like fried plantains for a sweet and starchy balance, or a crisp green salad to add freshness and crunch. For cooler evenings, a side of steamed vegetables drizzled with lime juice also does wonders to brighten the plate.
Creative Ways to Present
If you’re feeding a crowd or want to impress, try layering your ingredients in mason jars for a grab-and-go lunch or party appetizer. You can also serve the components separately in bowls, letting everyone build their own custom bowls just the way they like. For a festive twist, serve the chicken atop lettuce wraps or in warm corn tortillas to turn it into a tropical-inspired taco night.
Make Ahead and Storage
Storing Leftovers
Once assembled or separated into components, store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the mango salsa separate from the chicken and rice if possible to preserve its fresh texture and flavor.
Freezing
You can freeze cooked jerk chicken and coconut rice individually for up to 2 months. Make sure to cool them completely before freezing and pack them in freezer-safe containers. Avoid freezing the mango salsa, as it loses its texture and freshness when thawed.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop until warmed through. To keep the chicken moist, cover it loosely when reheating. Add the mango salsa fresh after reheating to maintain its vibrant flavor and texture.
FAQs
Can I use chicken breasts instead of thighs for this Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe?
Absolutely! Chicken breasts work well if you prefer leaner meat. Just be sure not to overcook them, as they can dry out faster than thighs. Marinating helps keep the chicken juicy and flavorful.
Is there a vegetarian alternative to this recipe?
Yes, you can substitute grilled tofu or tempeh marinated in the jerk seasoning for the chicken. The tropical flavors in the mango salsa and coconut rice pair just as well with a plant-based protein!
How spicy is the jerk seasoning used in the Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe?
Jerk seasoning typically has a medium heat level, thanks to spices like allspice and Scotch bonnet peppers. If you prefer milder dishes, start with less seasoning or use a milder blend, then adjust according to taste.
Can I make the coconut rice with regular milk instead of coconut milk?
The coconut milk is key to the creamy, tropical flavor, so substituting regular milk will change the taste and texture. If coconut milk isn’t available, use full-fat coconut cream diluted with water or try a coconut-flavored non-dairy milk instead.
What’s the best way to keep the mango salsa fresh before serving?
Prepare the salsa as close to serving time as possible and keep it chilled. If prepping earlier, cover it tightly with plastic wrap and refrigerate to prevent the mango and herbs from oxidizing and losing their brightness.
Final Thoughts
This Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe brings together an unforgettable combination of spicy, sweet, and creamy flavors that feel like a mini vacation on your plate. It’s versatile, satisfying, and sure to impress anyone lucky enough to share it with you. So, why wait? Give yourself the gift of this flavorful adventure—you’ll be coming back to this dish again and again!
Print
Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
These Jerk Chicken Bowls with Mango Salsa and Coconut Rice offer a vibrant, Caribbean-inspired meal bursting with bold flavors and tropical freshness. Tender jerk-seasoned chicken pairs perfectly with creamy coconut rice and a zesty mango salsa, making this dish a colorful and delicious dinner option that’s easy to prepare and sure to impress.
Ingredients
For the Jerk Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp jerk seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 1 tbsp lime juice
For the Coconut Rice:
- 1 cup long-grain white rice
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/4 tsp salt
For the Mango Salsa:
- 1 large ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Optional Toppings:
- Lime wedges
- Extra cilantro
- Sliced avocado
Instructions
- Marinate the Chicken: In a bowl, toss the chicken strips with jerk seasoning, olive oil, and lime juice until evenly coated. Cover and refrigerate for at least 20 minutes or up to overnight, allowing the flavors to fully infuse.
- Cook the Coconut Rice: In a saucepan, combine the long-grain white rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for 15 to 18 minutes, or until the rice is tender and liquid is absorbed. Fluff the rice with a fork before serving.
- Prepare the Mango Salsa: In a medium bowl, mix together the diced mango, finely chopped red onion, diced red bell pepper, chopped cilantro, lime juice, and salt to taste. Chill the salsa in the refrigerator until ready to serve, allowing the flavors to meld.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 4 to 6 minutes per side, or until fully cooked through and an internal temperature of 165°F (74°C) is reached. Remove from heat and let the chicken rest for a few minutes before slicing.
- Assemble the Bowls: Divide the coconut rice evenly among four bowls. Top each with slices of the cooked jerk chicken and a generous portion of the chilled mango salsa. Add optional toppings such as lime wedges, extra cilantro, or sliced avocado if desired. Serve immediately and enjoy your vibrant Caribbean-inspired meal!
Notes
- For more intense flavor, marinate the chicken overnight instead of 20 minutes.
- Use coconut rice with unsweetened coconut milk to avoid added sugars.
- If you prefer a milder heat, reduce the amount of jerk seasoning or choose a milder blend.
- Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be easily made gluten-free by ensuring the jerk seasoning contains no gluten ingredients.
