Ingredients
- Chicken thighs, boneless, skinless: 1.5 lbs
- Jerk marinade: 1/2 cup
- Mango: 1 ripe, diced
- Red onion: 1/4 cup, finely diced
- Jalapeno: 1/2, seeded and minced
- Lime juice: 2 tablespoons
- Coconut milk: 1 can (13.5 oz)
- Rice: 1 cup, long grain
Instructions
- Step 1: Marinate the chicken thighs with jerk marinade for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: Prepare the coconut rice. Rinse the rice until the water runs clear. Combine the rice and coconut milk in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
- Step 3: While the rice is cooking, make the mango salsa. In a bowl, combine the diced mango, red onion, jalapeno, and lime juice. Mix well and set aside.
- Step 4: Cook the chicken. Grill or pan-fry the marinated chicken thighs over medium-high heat until cooked through (internal temperature of 165°F), about 5-7 minutes per side. Let rest for a few minutes, then slice or shred.
- Step 5: Assemble the bowls. Divide the coconut rice among bowls. Top with the sliced or shredded jerk chicken and mango salsa. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for up to 3 days to prevent the rice from becoming soggy.
- For best results, reheat the chicken and rice separately before assembling the bowls to maintain texture.
- Garnish your Jerk Chicken Bowls with a sprinkle of toasted coconut flakes and a squeeze of lime for extra flavor and visual appeal.
- Don't be shy with the jerk marinade—the longer the chicken marinates, the more intense the flavor will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American