Jamaican Jerk Chicken & Coconut Rice Bowl
Spicy jerk-marinated chicken thighs with creamy coconut rice and a bright mango salsa.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Makes
- 4 bowls
Jerk seasoning gets its character from allspice, thyme and fiery Scotch bonnet chiles, blended with scallions into a wet paste. Coconut rice and juicy mango salsa answer the heat. Wear gloves when handling the chile.
Why this recipe works
Allspice and thyme give jerk its warm, almost clove-like flavor, and the scotch bonnet adds fruity heat. Sweet mango and mild coconut rice keep the heat in balance.
Ingredient notes
Scotch bonnets are very hot. Half a seeded chile gives noticeable heat; use a whole one for a traditional level of spice. Light coconut milk gives creamy rice without heaviness.
Common mistakes
- Grilling over high heat, which burns the marinade before the chicken is cooked.
- Touching your eyes after handling the chile.
What to serve with it
Steamed cabbage or a lime wedge go well with jerk chicken.
Meal prep
Pack the salsa separately and add it cold after reheating.
More bowls like this
Cooking tips
Marinate overnight if you can; the flavor goes deeper. Stir the coconut milk can well before measuring.
Swaps and variations
Use a jalapeño for much milder heat. Use tamari for a gluten-free bowl; check the label.
Storing and reheating
Refrigerate within 2 hours for up to 4 days; salsa keeps 2 days. Reheat chicken and rice until hot (165°F / 74°C).
Recipe
Jamaican Jerk Chicken & Coconut Rice Bowl
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
- For the jerk marinade
- For the coconut rice
- For the mango salsa
You’ll need: blender or food processor; grill pan or broiler pan; medium saucepan with lid; instant-read thermometer
Method
-
Blend the green onions, chile, garlic, 2 tablespoons lime juice, soy sauce, brown sugar, olive oil, allspice, thyme and salt into a thick paste. Coat the chicken and refrigerate 1 to 24 hours. Wash your hands and tools well after handling the chile.
-
Cook the rice: bring the rice, coconut milk and water to a boil, stir once, cover and simmer on low 15 minutes. Rest covered 10 minutes and fluff.
-
Toss the mango, red onion, 1 tablespoon lime juice and cilantro for the salsa.
-
Heat a grill pan over medium heat. Cook the chicken 6 to 7 minutes per side, until charred in spots and 165°F (74°C) inside. Keep the heat moderate; the sugar in the marinade burns over high heat.
-
Rest the chicken 5 minutes and slice.
-
Divide the coconut rice among 4 bowls and top with jerk chicken and mango salsa.
Questions
Can I bake jerk chicken?
Yes. Roast at 425°F (220°C) for 20 to 25 minutes to 165°F (74°C), then broil 2 minutes for char.
Is coconut rice sweet?
Not with this method; it is creamy and lightly coconut-flavored, with no sugar added.
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