The tangy sweetness of the mango salsa perfectly balances the smoky heat of the jerk chicken, creating a harmony of flavors that dances across your taste buds. As you take a bite, the juicy, tender chicken gives way to a subtle kick, while the mango salsa offers a burst of freshness with each spoonful. The coconut rice, with its creamy texture and delicate sweetness, ties everything together, providing a comforting base that complements the vibrant flavors of the salsa and the rich spices of the chicken. Every bite feels like a celebration of Caribbean-inspired flavors, and it’s the kind of dish that makes you want to savor every moment. Whether you’re enjoying it on a weeknight or serving it up for a special occasion, this bowl is sure to impress with its bold flavors and satisfying textures.
Key Ingredients in Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Each ingredient in this recipe plays an essential role in building those unforgettable Caribbean-inspired flavors. From the bold spices in the jerk chicken to the sweetness of the mango salsa, everything comes together to create a dish that feels both comforting and exciting. Let’s dive into the key components:
– Boneless, skinless chicken breasts
A lean, tender protein base for the jerk chicken, which takes on all the incredible flavors from the seasoning and spices while staying juicy and flavorful.
– Jerk seasoning
The star of the show! A fragrant blend of spices that gives jerk chicken its signature smoky, spicy, and slightly sweet flavor. It infuses the chicken with all the warmth and vibrance of Caribbean cooking.
– Olive oil
Used for searing the chicken, olive oil helps achieve a beautifully crisp exterior while keeping the chicken moist on the inside.
– Ground allspice
This warm, aromatic spice is a key element in jerk seasoning. It provides a sweet, peppery note that balances the heat in the dish.
– Ground thyme
Adds a savory, earthy flavor that complements the other spices and enhances the overall depth of the jerk chicken.
– Cinnamon
A pinch of cinnamon adds a subtle warmth and complexity, blending seamlessly with the heat of the cayenne and sweetness of the mango.
– Nutmeg
Another spice that contributes a warm, slightly sweet undertone to the jerk seasoning, bringing a comforting depth to the dish.
– Cayenne pepper
The spice that brings the heat! It gives the jerk chicken its signature kick, adding an exciting fiery note to each bite.
– Salt
A basic but crucial ingredient that helps to enhance and balance all the flavors in the dish.
– Black pepper
Adds a mild heat and earthy sharpness to the jerk chicken, complementing the other spices.
– Coconut milk
Creamy and slightly sweet, coconut milk forms the base of the coconut rice, adding a rich, tropical flavor that pairs perfectly with the jerk chicken.
– Long-grain white rice
The comforting, fluffy base of the dish that soaks up the coconut milk and spices, providing a neutral backdrop to the bold flavors.
– Coconut oil
Used to cook the rice, coconut oil imparts a subtle coconut flavor that ties the rice to the rest of the Caribbean-inspired dish.
– Mango
Sweet, juicy, and bright—mango brings a burst of refreshing flavor to the salsa, perfectly balancing the spicy jerk chicken.
– Red onion
A mild, tangy crunch that adds a touch of sharpness to the mango salsa, making it a vibrant contrast to the smoky chicken.
– Fresh cilantro
A fragrant herb that brings a fresh, citrusy note to the salsa. Its bright flavor helps lighten up the richness of the chicken and coconut rice.
– Lime juice
Adds a zesty, tangy kick to the salsa, brightening up the sweetness of the mango and tying the flavors of the bowl together.
– Honey
A small touch of sweetness to balance out the acidity of the lime juice in the mango salsa. It enhances the natural sweetness of the mango.
– Corn kernels
Sweet, juicy, and a little bit crunchy—corn adds a delightful texture and sweetness to the salsa, making each bite more interesting.
– Olive oil (for cooking chicken)
Another use of olive oil to help crisp up the chicken as it sears, ensuring a golden, flavorful crust.
– Lime juice (for cooking chicken)
A splash of lime juice adds a tangy brightness that helps tenderize the chicken while enhancing its flavor.
– Ground ginger
A warm, zesty spice that pairs wonderfully with the cinnamon and nutmeg, adding a bit of zing and complexity to the jerk chicken.
How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice
1. Preheat your grill or stovetop grill pan to medium-high heat.
2. In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Stir until the spices are well mixed.
3. Rub the chicken breasts with olive oil, then coat them evenly with the seasoning mixture, ensuring the chicken is fully covered with the flavorful spices.
- Allow the chicken to sit at room temperature for about 15 minutes to let the spices absorb into the chicken.
-
Preheat your grill or stovetop grill pan to medium-high heat.
-
In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
-
Rub the chicken breasts with olive oil, then coat them evenly with the seasoning mixture.
-
Allow the chicken to sit at room temperature for about 15 minutes to absorb the spices.
-
While the chicken is marinating, rinse the rice under cold water until the water runs clear.
-
In a medium saucepan, add the rinsed rice and coconut milk, then bring it to a boil over medium-high heat.
-
Once boiling, reduce the heat to low, cover, and let the rice simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
-
Remove the rice from heat, fluff it with a fork, and stir in the coconut oil.
-
For the mango salsa, peel and dice the mango into small cubes.
-
Finely chop the red onion and add it to the mango.
-
Chop the fresh cilantro and add it to the mango mixture.
-
Add lime juice and honey to the salsa and stir until well combined.
-
In a small skillet, heat olive oil over medium-high heat.
-
Add the corn kernels to the skillet and sauté them for 3-4 minutes until slightly charred.
-
Add the corn to the mango salsa and stir to incorporate.
-
Preheat a grill or large skillet over medium-high heat and add the remaining tablespoon of olive oil.
-
Place the marinated chicken breasts on the grill or skillet and cook for 6-7 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
-
While the chicken is cooking, squeeze fresh lime juice and add ground ginger to the rice, then stir to combine.
-
Once the chicken is cooked, remove it from the grill or skillet and let it rest for 5 minutes.
-
Slice the chicken breasts into thin strips.
-
To assemble the bowls, start with a base of coconut rice.
-
Top the rice with sliced jerk chicken, then spoon the mango salsa over the chicken.
-
Serve the bowls with additional cilantro and lime wedges if desired.
- The jerk seasoning mix provides a bold flavor, so feel free to adjust the cayenne pepper to control the spice level.
- For extra flavor, marinate the chicken for a few hours or overnight if possible.
- You can substitute brown rice for white rice, but cooking time may vary.
- Try adding diced avocado to the mango salsa for a creamy texture.
- If grilling, make sure to oil the grill grates to prevent the chicken from sticking.
5. While the chicken is marinating, rinse the rice under cold water until the water runs clear to remove excess starch.
6. In a medium saucepan, add the rinsed rice and coconut milk, then bring it to a boil over medium-high heat.
7. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
8. Remove the rice from heat, fluff it with a fork, and stir in the coconut oil for a rich, tropical flavor.
9. For the mango salsa, peel and dice the mango into small cubes.
10. Finely chop the red onion and add it to the mango.
11. Chop the fresh cilantro and add it to the mango mixture.
12. Add lime juice and honey to the salsa and stir until well combined, allowing the sweetness and acidity to balance.
13. In a small skillet, heat olive oil over medium-high heat.
14. Add the corn kernels to the skillet and sauté them for 3-4 minutes until slightly charred, adding a smoky flavor to the salsa.
15. Add the corn to the mango salsa and stir to incorporate, ensuring the sweet, charred corn is evenly distributed.
16. Preheat a grill or large skillet over medium-high heat and add the remaining tablespoon of olive oil.
17. Place the marinated chicken breasts on the grill or skillet and cook for 6-7 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
18. While the chicken is cooking, squeeze fresh lime juice and add ground ginger to the rice, then stir to combine, adding a burst of freshness and warmth.
19. Once the chicken is cooked, remove it from the grill or skillet and let it rest for 5 minutes to retain its juices.
20. Slice the chicken breasts into thin strips against the grain for a tender bite.
21. To assemble the bowls, start with a base of coconut rice.
22. Top the rice with sliced jerk chicken, then spoon the mango salsa over the chicken, allowing the salsa’s vibrant flavors to soak into the chicken.
23. Serve the bowls with additional cilantro and lime wedges if desired, for an extra burst of freshness and color.
Serving Suggestions for Jerk Chicken Bowls with Mango Salsa and Coconut Rice
– Pair with a refreshing cocktail – A rum punch or a lime mojito would complement the spicy jerk chicken and sweet mango salsa beautifully. The citrusy and slightly tangy notes will balance the richness of the coconut rice while adding an extra layer of Caribbean vibes to your meal.
– Add a side of grilled vegetables – Some grilled plantains, zucchini, or bell peppers would make a perfect side. The natural sweetness of the plantains or the smoky char from the veggies will enhance the flavors of the jerk chicken while keeping the meal light and colorful.
– Top with a dollop of creamy yogurt – If you want to cool down the heat a bit, try adding a spoonful of Greek yogurt or lime-infused sour cream on top of your bowl. The tanginess from the yogurt will mellow out the spice and create a smooth contrast to the vibrant salsa.
How to Store Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Storing leftovers from this vibrant dish is a breeze, and with a few simple tips, you can enjoy those bold flavors again later in the week!
– Store the chicken and rice separately – To keep the textures and flavors intact, store the jerk chicken and coconut rice in separate airtight containers. The chicken will stay moist, and the rice won’t get soggy when reheated.
– Mango salsa is best fresh – While you can store any leftover mango salsa in the fridge, the freshness of the cilantro and mango will start to diminish after a day or two. Keep it in a sealed container for up to 2 days and give it a good stir before serving.
– Reheat gently – When it’s time to enjoy the leftovers, reheat the rice and chicken in the microwave or on the stovetop over low heat. Add a splash of coconut milk or water to the rice if it’s a little dry, and warm up the chicken with a drizzle of olive oil to keep it tender.
Conclusion
And there you have it – a deliciously vibrant, flavorful bowl of jerk chicken, mango salsa, and coconut rice! This dish is a celebration of Caribbean-inspired flavors that come together in perfect harmony. From the smoky and spicy jerk chicken to the sweet, tangy mango salsa, each bite offers a little bit of everything: heat, sweetness, freshness, and comfort. The creamy coconut rice ties it all together, creating a bowl that’s both exciting and satisfying.
I hope you’re feeling inspired to give this recipe a try in your own kitchen. It’s one of those dishes that will impress guests, but it’s just as great when you’re treating yourself to something special on a cozy evening in. Don’t forget to save the article below so you can come back to it anytime!
Got any thoughts, comments, or questions? I’d love to hear how it goes if you make the recipe. And if you need any help or tips along the way, just let me know—I’m always happy to help!
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Description
A vibrant, flavor-packed bowl featuring tender jerk chicken with a smoky, spicy kick, paired with sweet, juicy mango salsa. Resting on a bed of creamy coconut rice, this dish is a perfect balance of heat, sweetness, and tropical goodness.
