Are you craving a vibrant, tropical meal that’s bursting with flavor? These Jerk Chicken Bowls with Mango Salsa and Coconut Rice are your ticket to a delicious, Caribbean-inspired dinner that’s easy to make and impossible to resist.
It is packed with spicy jerk-seasoned chicken, sweet and tangy mango salsa, and creamy coconut rice, this dish brings bold flavors and healthy ingredients together in one bowl.
Whether you’re meal prepping or hosting a summer gathering, this recipe is a crowd-pleaser that’s sure to impress.
Why You’ll Love This Recipe
Bold Flavors: The smoky and spicy jerk seasoning goes well with the sweet mango salsa and creamy coconut rice.
Healthy and Balanced: This bowl is full of lean protein, fresh fruits, and healthy grains, making it nutritious and filling.
Customizable: You can easily change the recipe to include your favorite vegetables, grains, or spice levels.
Meal Prep Friendly: Prepare it in advance for quick lunches or dinners during the week.
Vibrant and Instagram-Worthy: The colorful ingredients make this dish not only tasty but also visually appealing.
Ingredients
For the Jerk Chicken
1.5 lbs boneless, skinless chicken thighs or breasts
2 tbsp jerk seasoning (store-bought or homemade, see tips below)
2 tbsp olive oil
1 tbsp lime juice
2 cloves garlic, minced
1 tsp fresh thyme (optional)
For the Mango Salsa
2 ripe mangoes, diced
1/2 red bell pepper, finely chopped
1/4 red onion, finely diced
1 jalapeño, seeded and minced (optional for heat)
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt to taste
For the Coconut Rice
1 cup jasmine rice, rinsed
1 cup canned coconut milk
1 cup water
1/2 tsp salt
1 tsp sugar (optional, for a touch of sweetness)
Optional Toppings
Sliced avocado
Black beans
Fresh cilantro
Lime wedges
Instructions
Step 1: Marinate the Jerk Chicken
In a large bowl, combine jerk seasoning, olive oil, lime juice, garlic, and thyme.
Add chicken, coating thoroughly. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for maximum flavor).
Step 2: Prepare the Mango Salsa
In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice.
Season with salt to taste. Set aside or refrigerate until ready to serve.
Step 3: Cook the Coconut Rice
In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, salt, and sugar.
Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork and keep warm.
Step 4: Cook the Jerk Chicken
Preheat a grill pan or skillet over medium-high heat, or preheat an outdoor grill to 400°F (200°C).
Cook chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes, then slice or cube.
Step 5: Assemble the Bowls
Divide coconut rice among bowls.
Add sliced jerk chicken and a generous scoop of mango salsa.
Top with optional ingredients like avocado, black beans, or extra cilantro.
Serve with lime wedges for a fresh squeeze of flavor.
Tips
Homemade Jerk Seasoning: Mix 1 tsp each of allspice, smoked paprika, garlic powder, onion powder, cayenne pepper, and thyme, plus 1/2 tsp each of cinnamon, nutmeg, and black pepper for a DIY blend.
Control the Heat: Adjust the jalapeño in the salsa or cayenne in the seasoning to suit your spice tolerance.
Grill for Flavor: Grilling the chicken adds a smoky depth, but a skillet or oven (bake at 400°F for 20-25 minutes) works too.
Ripe Mangoes: Choose mangoes that are slightly soft to the touch for the sweetest salsa.
Variations and Substitutions
Protein Swap: Try shrimp, tofu, or grilled fish instead of chicken for a different twist.
Grain Options: Swap coconut rice for quinoa, brown rice, or cauliflower rice for a low-carb option.
Salsa Variations: Use pineapple or peach instead of mango for a different fruity flair.
Vegan Version: Replace chicken with grilled portobello mushrooms or jackfruit and use vegetable broth in the rice.
Spice Level: For milder bowls, reduce the jerk seasoning or skip the jalapeño in the salsa.
Serving Suggestions
Pair with a Drink: Serve with a refreshing iced hibiscus tea or a tropical smoothie to complement the Caribbean vibes.
Side Dishes: Add a side of grilled plantains or a simple cucumber salad for extra freshness.
Presentation: Serve in shallow bowls to showcase the vibrant colors of the salsa and rice.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Marinate the chicken up to 24 hours in advance for deeper flavor.
Prepare mango salsa a day ahead and store in an airtight container in the fridge.
Cook coconut rice ahead and reheat with a splash of water or coconut milk.
Storing
Store components separately in airtight containers in the fridge for up to 3 days.
Reheat chicken and rice in the microwave or on the stovetop with a bit of oil or water to prevent drying out.
Freezing
Freeze cooked jerk chicken in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Coconut rice can be frozen, but the texture may change slightly. Freeze in portions and reheat with extra coconut milk.
Mango salsa is best fresh and not recommended for freezing.
FAQs
Q. Can I use store-bought jerk seasoning?
Yes, store-bought jerk seasoning works great! Look for one with natural ingredients and adjust the amount to control spice.
Q. How do I make this dish less spicy?
Reduce the jerk seasoning by half or omit the jalapeño in the salsa. You can also serve with extra avocado to balance the heat.
Q. Can I make this in an Instant Pot?
Yes! Cook the coconut rice in the Instant Pot (1:1 rice-to-liquid ratio, high pressure for 4 minutes, natural release). For the chicken, use the sauté function to brown, then pressure cook for 8 minutes.
Q. What can I use instead of coconut milk?
Use vegetable broth or water for the rice, though it won’t have the same creamy, tropical flavor.
Conclusion
In conclusion, these Jerk Chicken Bowls with Mango Salsa and Coconut Rice are the perfect way to bring a taste of the Caribbean to your table.
With bold, spicy flavors, fresh ingredients, and endless customization options, this recipe is a winner for weeknight dinners, meal prep, or summer gatherings.
The combination of smoky jerk chicken, sweet mango salsa, and creamy coconut rice is sure to leave everyone asking for seconds.
Try it today and let these vibrant bowls transport you to a tropical paradise!
Read More:- Greek Chicken Cottage Cheese Bowl Recipe
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Ingredients
- Jerk Chicken: 1.5 lbs chicken thighs 2 tbsp jerk seasoning, 2 tbsp olive oil, 1 tbsp lime juice, 2 cloves garlic, 1 tsp thyme
- Mango Salsa: 2 mangoes 1/2 red bell pepper, 1/4 red onion, 1 jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, salt
- Coconut Rice: 1 cup jasmine rice 1 cup coconut milk, 1 cup water, 1/2 tsp salt, 1 tsp sugar
- Optional Toppings: Avocado black beans, cilantro, lime wedges
Instructions
- Marinate chicken with jerk seasoning, olive oil, lime juice, garlic, and thyme for 30 minutes.
- Mix mango salsa ingredients and refrigerate.
- Cook coconut rice by simmering rice with coconut milk, water, salt, and sugar for 15-18 minutes.
- Grill or cook chicken 5-7 minutes per side until 165°F. Rest 5 minutes, then slice.
- Assemble bowls with rice, chicken, salsa, and toppings. Serve with lime wedges.
