Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe

If you’re on the hunt for a vibrant, flavor-packed dinner that feels like instant sunshine, you have to try these Jerk Chicken Bowls with Mango Salsa and Coconut Rice. This meal is a joyous symphony of spicy marinated chicken, creamy coconut-infused rice, and a fresh, zesty mango salsa that will make your taste buds dance. The different textures and bold flavors come together in such perfect harmony that every bite feels like a mini vacation. Whether you’re serving this for a weeknight family meal or a casual dinner with friends, these Jerk Chicken Bowls with Mango Salsa and Coconut Rice are an absolute crowd-pleaser that you’ll want to make again and again.

Ingredients You’ll Need

Ingredients You’ll Need

Let’s break out the essentials! Not only is this list surprisingly simple, but the ingredients are thoughtfully chosen—each one plays a starring role in flavor, texture, and color. Gather these, and you’re well on your way to pulling off a truly memorable meal with ease.

• Chicken breasts: The perfect blank canvas for all those delicious jerk spices, and they stay juicy when grilled or pan-seared.
• Jerk seasoning: The heart and soul of this recipe—look for a robust blend or make your own for a fiery kick.
• Olive oil: Helps the seasoning adhere and adds richness to both the chicken and sautéed ingredients.
• Ground allspice: Essential for that characteristic deep and aromatic jerk flavor.
• Ground thyme: Adds earthy complexity that balances the spices.
• Cinnamon: Just a hint brings warmth and depth to the spice blend.
• Nutmeg: Another warming spice that pairs perfectly with the other flavors.
• Cayenne pepper: For a lively, lingering heat—adjust up or down to taste.
• Salt: Enhances all those vibrant flavors.
• Black pepper: Brings a mild, peppery bite to round things out.
• Coconut milk: This is what transforms simple rice into dreamy, tropical coconut rice.
• Long-grain white rice: Holds its shape and soaks up that coconut flavor perfectly.
• Coconut oil: Adds extra fragrance and silkiness to the rice.
• Mango: Choose one that’s ripe but still a little firm for the best sweet-tangy salsa.
• Red onion: Brings sharpness and color contrast to the salsa.
• Fresh cilantro: Adds herbal brightness to the entire bowl.
• Lime juice: For fresh, tangy zip—use some in the salsa and squeeze over everything at the end!
• Honey: Just a touch balances the acidity of the lime and sweetness of the mango.
• Corn kernels: When sautéed until slightly charred, they bring pops of sweet and smoky flavor.
• Olive oil (for cooking chicken): Don’t forget a little extra for searing the chicken to perfection.
• Fresh lime juice (for rice): Adds another layer of zing and freshness to the coconut rice.
• Ground ginger: A pinch gives the rice a subtle kick and hint of warmth.

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

Step 1: Preheat the Grill or Pan

Start by getting your grill or stovetop grill pan ready—set it to medium-high heat. This step ensures the chicken will get those irresistible grill marks and a slightly smoky flavor that’s signature in jerk dishes. If you prefer, a large skillet works well too!

Step 2: Mix the Jerk Seasoning

In a small bowl, combine jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne, salt, and black pepper. Give it a good stir! As you mix, you’ll immediately notice the aroma—spicy, sweet, and full-bodied. This blend lays the foundation for those unforgettable Jerk Chicken Bowls with Mango Salsa and Coconut Rice.

Step 3: Season and Marinate the Chicken

Rub your chicken breasts all over with olive oil, then coat them generously with your homemade jerk spice blend. Don’t be shy—get in there with your hands to ensure every nook and cranny is seasoned. Let the chicken rest at room temperature for about 15 minutes so the flavors truly sink in.

Step 4: Prepare the Coconut Rice

While the chicken marinates, rinse your rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice and coconut milk, then bring the mixture to a boil over medium-high heat. Once boiling, reduce to low, cover, and let simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Finish by fluffing with a fork and stirring in coconut oil for extra silkiness.

Step 5: Make the Mango Salsa

Time for that glorious mango salsa! Peel and dice the mango into small, juicy cubes. Combine with finely chopped red onion and fresh cilantro in a bowl. Add the lime juice and honey, then stir until everything is coated in that sweet-tart dressing. This salsa makes these Jerk Chicken Bowls with Mango Salsa and Coconut Rice simply sparkle!

Step 6: Char the Corn

Heat olive oil in a small skillet over medium-high. Toss in the corn kernels and let them sauté for 3-4 minutes until they start to brown and sizzle, developing a lovely roasted flavor. Add these to the salsa and mix well to incorporate their caramelized sweetness.

Step 7: Grill or Sear the Chicken

Add a bit more olive oil to your preheated grill or skillet. Place the marinated chicken breasts on the hot surface and cook for about 6-7 minutes per side, until cooked through and golden brown on both sides. Aim for an internal temperature of 165°F (74°C) for juicy, safe results!

Step 8: Season the Rice

While the chicken finishes cooking, squeeze fresh lime juice into the fluffed coconut rice and sprinkle with ground ginger. Fold everything together for a burst of flavor in every spoonful—a perfect complement to the jerk chicken.

Step 9: Rest and Slice the Chicken

Take the chicken off the heat and let it rest for 5 minutes on a cutting board. This keeps it juicy! After resting, slice the chicken breasts thinly against the grain for maximum tenderness in your bowls.

Step 10: Assemble Your Bowls

Start with a scoop of coconut rice as your base, then layer on the sliced jerk chicken. Generously spoon the mango salsa over the top, letting the juices soak into everything. Garnish with extra cilantro and lime wedges, then serve your Jerk Chicken Bowls with Mango Salsa and Coconut Rice piping hot!

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

Garnishes

The best part about these bowls is the finishing touch! Sprinkle lots of freshly chopped cilantro for vibrant green pops and offer plenty of lime wedges on the side. A few extra spoonfuls of salsa over the top don’t hurt either! If you want to add even more wow factor, a light drizzle of extra coconut milk or a few slices of fresh mango make gorgeous garnishes.

Side Dishes

Jerk Chicken Bowls with Mango Salsa and Coconut Rice are pretty showstopping on their own, but if you’d like to fill out the meal, serve with a crisp green salad tossed in a citrus vinaigrette, or some pan-fried plantains for that real Caribbean touch. A cooling cucumber and yogurt salad is nice too, especially if you’ve cranked up the spice!

Creative Ways to Present

You don’t have to stick with classic bowls! Try serving the chicken, rice, and salsa in lettuce wraps for a fresh party appetizer. Or layer everything into a mason jar for vibrant, portable lunch options. For a family-style gathering, spread all components out buffet-style and let everyone build their own dream bowl—always a hit!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep each element—chicken, coconut rice, and mango salsa—in separate airtight containers in the refrigerator. Keeping everything separate ensures the rice won’t get soggy from the salsa, and the flavors stay lively for up to 3 days.

Freezing

Both the jerk chicken and coconut rice freeze beautifully! Cool completely and store in airtight containers or zip-top bags for up to 2 months. Thaw overnight in the fridge before reheating. The mango salsa is best enjoyed fresh, so whip up a new batch when you’re ready to serve.

Reheating

For the best results, gently reheat the rice and chicken separately. The microwave works fine, but using a skillet with a splash of coconut milk or water can help keep everything moist and flavorful. Top with fresh salsa after reheating for that just-made taste.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully here, staying super juicy and tender. Just adjust cooking time if they’re bone-in—thighs may take a couple extra minutes per side.

Is this recipe spicy?

Jerk Chicken Bowls with Mango Salsa and Coconut Rice do have some kick thanks to the cayenne and jerk seasoning, but it’s very easy to adjust. Reduce or omit the cayenne if you prefer things milder, or add a bit more for extra fire!

Can I make the coconut rice with brown rice?

You sure can! Just remember that brown rice takes a bit longer to cook and may need a little extra coconut milk or water. The result will be a nuttier, chewier base that still soaks up all that tropical flavor.

Is the mango salsa good with other proteins?

Definitely! This mango salsa is delicious over grilled shrimp, fish, or even roasted veggies. You might find yourself doubling the salsa just to serve it on everything.

Can I prep anything ahead of time?

Yes, that’s another perk of these bowls! You can marinate the chicken up to 24 hours in advance, prepare the coconut rice earlier in the day, and chop the components of your salsa to keep in the fridge until dinnertime. Quick assembly, big payoff.

Final Thoughts

There’s something truly special about digging into a dish that’s this colorful and crave-worthy—all the sweet, spicy, tangy, and creamy notes just belong together. If you’re looking for your next dinner hit, give these Jerk Chicken Bowls with Mango Salsa and Coconut Rice a try. I promise you’ll be dreaming about that flavor combo long after the last bite!

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe

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★★★★★

4.8 from 17 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Delicious and flavorful Jerk Chicken Bowls with Mango Salsa and Coconut Rice is a tropical-inspired dish that brings together spicy jerk chicken, sweet mango salsa, and creamy coconut rice for a satisfying meal.

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Ingredients

Scale 1x2x3x

Jerk Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons jerk seasoning
• 1 tablespoon olive oil
• 1 teaspoon ground allspice
• 1 teaspoon ground thyme
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Coconut Rice:

• 1 cup long-grain white rice
• 1/2 cup coconut milk
• 1 tablespoon coconut oil

Mango Salsa:

• 1 large mango, diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon honey
• 1/2 cup corn kernels
• 1/4 cup fresh lime juice
• 1/4 teaspoon ground ginger

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Instructions

1. Preheat your grill or stovetop grill pan to medium-high heat. In a small bowl, combine jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
2. Rub the chicken breasts with olive oil and coat with the seasoning mixture.
3. Let the chicken marinate for 15 minutes.
4. Rinse rice and cook with coconut milk until tender.
5. Prepare mango salsa by combining mango, red onion, cilantro, lime juice, honey, corn, lime juice, and ginger.
6. Cook corn in a skillet until charred, then add to the mango salsa.
7. Cook the marinated chicken until done.
8. Flavor rice with lime juice and ginger.
9. Slice chicken and assemble bowls with rice, chicken, and mango salsa.

Notes

• For a spicier kick, increase the amount of cayenne pepper in the jerk seasoning.
• Feel free to customize the salsa with additional ingredients like diced avocado or black beans.
• To save time, use pre-cooked chicken or rotisserie chicken and simply season it with the jerk spices.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling, Stovetop
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 bowl
• Calories: 480 kcal
• Sugar: 9g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 80mg

Keywords: Jerk Chicken, Mango Salsa, Coconut Rice, Tropical, Bowl Recipe