Jerk Chicken Bowls with Mango Salsa & Coconut Rice
This bowl brings together juicy jerk-spiced chicken, creamy coconut rice, and a bright mango salsa that balances the heat with tropical sweetness. It’s colorful, aromatic, and full of textures — a perfect mix of spicy, sweet, and savory that’ll transport you straight to the islands.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 2–3 servings
Ingredients
For the Jerk Chicken
2 boneless chicken breasts (or thighs)
1 ½ tbsp olive oil
1 tsp allspice
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp thyme
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne
½ tsp black pepper
Salt to taste
Juice of ½ lime
1 tsp brown sugar
For the Coconut Rice
- 1 cup jasmine or basmati rice
- ¾ cup coconut milk
- ¾ cup water
- ½ tsp salt
- 1 tsp olive oil
- 1 tsp lime zest
For the Fresh Mango Salsa
1 ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely chopped
1 tbsp chopped cilantro
Juice of ½ lime
Salt to taste
Optional: ½ jalapeno, finely chopped
For Assembly
½ avocado, sliced
1 cup shredded lettuce or baby spinach
2 tbsp chopped green onion or cilantro for garnish
Lime wedges, for serving
Instructions
Marinate the Chicken
In a bowl, combine olive oil, allspice, paprika, cinnamon, thyme, garlic powder, onion powder, cayenne, lime juice, brown sugar, salt, and pepper.
Coat the chicken well and marinate for at least 20 minutes (or up to overnight for deeper flavor).
Cook the Chicken
Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, or until fully cooked and slightly charred.
Let rest 5 minutes, then slice.
Make the Coconut Rice
Rinse rice until water runs clear.
In a saucepan, add coconut milk, water, salt, olive oil, and rice.
Bring to a boil, reduce to low heat, cover, and simmer 12–15 minutes until rice is fluffy and fragrant.
Fluff with a fork and stir in lime zest if desired.
Prepare the Mango Salsa
In a bowl, combine mango, bell pepper, red onion, cilantro, lime juice, and salt. Mix gently and chill until serving.
Assemble the Bowls
Layer bowls with coconut rice at the base.
Add sliced jerk chicken, fresh mango salsa, lettuce or spinach, and avocado.
Garnish with green onions, cilantro, and lime wedges.
Notes & Tips
Make it spicier: Add more cayenne or a dash of hot sauce to the chicken marinade.
Make it creamier: Add a drizzle of coconut yogurt or lime crema on top.
Meal prep tip: Store the chicken, rice, and salsa separately for up to 3 days; assemble fresh before eating.
Shortcut: Use pre-cooked chicken and just toss it in the jerk spice mix before heating.
Frequently Asked Questions
Q: Can I make this vegetarian?
Yes! Replace chicken with jerk-marinated tofu or roasted chickpeas.
Q: Can I use brown rice?
Absolutely — just increase cooking time by about 10 minutes.
Q: Can I use canned pineapple instead of mango?
Yes, pineapple salsa works beautifully too!
Nutritional Information
Calories: 560 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 7 g
Sodium: 510 mg