Jerk Chicken Bowls with Mango Salsa and Coconut Rice

The flavors of jerk chicken are an absolute treat, with its smoky, spicy, and slightly sweet marinade bringing a burst of Caribbean sunshine to any meal. When you combine that with the bright, juicy sweetness of mango salsa, it’s like a tropical vacation in every bite. The mango salsa isn’t just a refreshing contrast—it’s a vibrant partner to the chicken, with the smoothness of ripe mangoes, a hint of lime, and a touch of heat from fresh chilies. The colors pop in the bowl, making the whole dish feel as good as it tastes.

And then there’s the coconut rice, which is the perfect backdrop to all the excitement happening on top. The coconut adds this creamy, comforting richness to the rice, a soft contrast to the zesty jerk seasoning and sweet mango salsa. Each grain of rice absorbs just enough coconut milk to make it luxuriously tender without overpowering the other flavors. Together, this combination creates a meal that’s not just about the taste—it’s about that joyful, satisfying experience when each spoonful brings something new and delightful.

What I love most about this dish is how easily it can be customized to fit whatever you’re craving. You can kick up the heat if you’re in the mood for something spicy, or you can add a handful of fresh cilantro for an extra layer of freshness. It’s that versatility that makes this jerk chicken bowl so special—it feels like a celebration, no matter the occasion.

Key Ingredients in Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Let’s delve into the key ingredients that make these Jerk Chicken Bowls with Mango Salsa and Coconut Rice so incredibly flavorful and satisfying:

• Chicken Thighs: Boneless and skinless chicken thighs are the star of the show, providing juicy, tender meat that absorbs the bold flavors of the jerk seasoning marinade.
• Olive Oil: Used to coat the chicken and help the spices adhere while also adding a slight richness to the dish.
• Jerk Seasoning: A blend of spices including allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, cayenne pepper, and brown sugar, creating that signature Caribbean jerk flavor profile with a combination of warmth, sweetness, and spice.
• Lime Juice, Soy Sauce, and Apple Cider Vinegar: These acidic ingredients help tenderize the chicken while adding tanginess and brightness to balance the richness of the marinade.
• Basmati Rice: Aromatic basmati rice pairs perfectly with the coconut milk, absorbing its creamy richness and providing a fluffy, fragrant base for the flavorful toppings.
• Coconut Milk: Adds a luscious creaminess to the rice, infusing it with a subtle coconut flavor that complements the jerk chicken and mango salsa.
• Mango: The ripe, juicy sweetness of mango adds a tropical twist to the dish, offering a refreshing contrast to the spicy chicken and creamy rice.
• Red Onion, Cilantro, and Lime Juice: Combined to create the vibrant mango salsa, these ingredients add crunch, freshness, and a zesty kick that enhances the overall flavor profile.
• Salt and Black Pepper: Essential for seasoning each component of the dish, balancing the flavors, and bringing out the best in every ingredient.

Each of these key ingredients plays a crucial role in elevating the flavors and textures of the Jerk Chicken Bowls with Mango Salsa and Coconut Rice, resulting in a harmonious blend of tropical, spicy, creamy, and fresh elements in every delicious bite.

How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Serving Suggestions for Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Add a Side of Crispy Plantains: For an extra touch of sweetness and crunch, serve your jerk chicken bowl with crispy fried plantains. Their caramelized, golden edges will complement the heat of the jerk seasoning and bring a delightful contrast to the creamy coconut rice. Plus, plantains are just a fun, tropical addition that make the whole meal feel even more like a celebration!

Pair with a Refreshing Cucumber Salad: To balance out the richness of the coconut rice and the heat from the jerk chicken, a cool, tangy cucumber salad is a perfect match. Toss thin slices of cucumber with a little red onion, fresh mint, and a squeeze of lime juice. The freshness and crunch will add a lovely contrast, making each bite even more refreshing.

Top with Avocado for Extra Creaminess: If you’re craving a bit more creaminess, slice up some ripe avocado and top your bowl with it. The smooth, buttery texture of the avocado pairs wonderfully with the spicy chicken and tangy salsa, bringing everything together in the most satisfying way. Plus, it’s an easy way to sneak in some extra healthy fats!

How to Store Jerk Chicken Bowls with Mango Salsa and Coconut Rice

If you find yourself with leftovers of these flavorful Jerk Chicken Bowls with Mango Salsa and Coconut Rice (lucky you!), there are a few simple ways to store them to keep them fresh for later enjoyment.

Firstly, ensure that each component of the dish— the jerk chicken, coconut rice, and mango salsa—is stored separately in airtight containers. This helps maintain the individual flavors and textures without everything melding together.

For the jerk chicken, allow it to cool to room temperature before refrigerating. Place the sliced or shredded chicken in a container with a tight-fitting lid and store it in the refrigerator for up to 3-4 days. When ready to eat, you can gently reheat the chicken in the microwave or on the stovetop until warmed through.

As for the coconut rice, transfer any leftover rice into a separate container once it has cooled down. Store the rice in the refrigerator for 3-4 days. To reheat, sprinkle a little water over the rice, cover it with a damp paper towel, and microwave it in short intervals until heated to your liking.

Lastly, the mango salsa should be stored in its own container in the refrigerator, ensuring that it remains fresh and vibrant. The salsa can typically be kept for 1-2 days due to the fresh ingredients. Before serving, give it a gentle stir to redistribute the flavors.

By storing each element of the Jerk Chicken Bowl separately and following these simple guidelines, you can enjoy the flavors of this tropical dish even on the second round. Feel free to mix and match the components as you assemble a fresh bowl each time, keeping the meal exciting and just as delicious as when it was first prepared.

Conclusion

And there you have it—your very own tropical feast in a bowl! These Jerk Chicken Bowls with Mango Salsa and Coconut Rice come together in a way that’s bursting with flavor, texture, and a whole lot of heart. Whether you’re serving it for a casual weeknight dinner or bringing it out for a special gathering, this dish has that perfect balance of spicy, sweet, creamy, and fresh elements that makes it truly unforgettable.

What I love most about this recipe is how adaptable it is. You can tweak the heat, the toppings, or the sides to match your cravings or the season. And let’s be real, who doesn’t love a dish that can make you feel like you’re on a tropical vacation—without even leaving the kitchen?

I really hope you give this a try and let me know what you think! If you have any comments, questions, or if you’re looking for a little help along the way, don’t hesitate to reach out. I’d love to hear about your experience or anything you’d like to share—whether it’s feedback on the recipe or just a little cooking story of your own. I’m all ears!

Print Recipe

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 550

Description

Tender, spiced jerk chicken served over fluffy coconut rice, topped with a refreshing mango salsa. The perfect balance of smoky, sweet, and tangy flavors in every bite—this bowl is a tropical fiesta you won’t want to miss!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds chicken thighs, boneless and skinless

• 2 tablespoons olive oil

• 1 tablespoon jerk seasoning

• 1 teaspoon ground allspice

• 1 teaspoon ground thyme

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¹⁄₂ teaspoon cayenne pepper

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• 1 cup basmati rice

• 1 can (14 ounces) coconut milk

• ¹⁄₂ cup water

• ¹⁄₂ teaspoon salt

• 1 medium mango, diced

• ¹⁄₄ cup red onion, finely chopped

• ¹⁄₄ cup cilantro, chopped

• 1 tablespoon lime juice

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the chicken thighs on a clean cutting board or plate.
3. Drizzle the olive oil over the chicken thighs, ensuring both sides are coated.
4. In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, ground cinnamon, ground nutmeg, garlic powder, onion powder, cayenne pepper, brown sugar, and a pinch of salt.
5. Sprinkle the seasoning mixture evenly over the chicken thighs, rubbing it in to make sure the chicken is fully coated.
6. Heat a large oven-safe skillet over medium-high heat.
7. Once the skillet is hot, add the seasoned chicken thighs and sear them for 2-3 minutes per side, or until golden brown.
8. After searing, transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
9. While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear.
10. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
11. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low.
12. Cover the saucepan with a lid and let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
13. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam the rice.
14. Fluff the rice with a fork to separate the grains.
15. While the rice is resting, prepare the mango salsa by placing the diced mango, chopped red onion, and chopped cilantro into a medium bowl.
16. Add the lime juice, salt, and black pepper to the bowl with the mango mixture.
17. Toss everything together until well combined and set aside.
18. Once the chicken is finished cooking, remove the skillet from the oven.
19. Let the chicken rest for a few minutes before slicing it into strips or bite-sized pieces.
20. To assemble the bowls, divide the coconut rice between serving bowls.
21. Top the rice with the sliced jerk chicken.
22. Spoon the mango salsa generously over the chicken.
23. Serve immediately, garnished with additional cilantro or lime wedges if desired.

Note

• Marinating the chicken thighs with the jerk seasoning mixture for a few hours or overnight can enhance the flavor.
• For a spicier dish, increase the amount of cayenne pepper or add chopped habanero peppers to the mango salsa.
• For a vegetarian option, substitute the chicken with grilled tofu or tempeh marinated in jerk seasoning.
• To add crunch and texture to the bowls, consider topping them with toasted coconut flakes or crushed roasted peanuts.
• Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days and served with other dishes like grilled fish or tacos.

Keywords: Jerk Chicken Bowls, Mango Salsa, Coconut Rice, Caribbean-inspired recipe, Spicy chicken dish