I’ve always believed that a meal should be an experience—a journey of tastes and textures that transports you somewhere special. These Jerk Chicken Bowls with Mango Salsa and Coconut Rice do exactly that, whisking you away on a tropical escape without ever leaving your kitchen. It all starts with tender, juicy chicken breasts marinated in a robust blend of jerk seasoning, soy sauce, and a medley of warm spices like allspice, thyme, cinnamon, and a kick of cayenne pepper. As the flavors meld in the fridge, anticipation builds, and you’ll find yourself drifting toward the pantry to check on the progress, imagining that first spicy bite.
While the chicken takes its flavorful siesta, the kitchen fills with excitement over the bright, vibrant mango salsa—ripe mango cubes dancing with crisp red bell pepper, zesty red onion, and fresh cilantro, all brought together by a splash of lime juice. It’s that contrast—the fiery heat of the jerk chicken against the cool, sweet-tart salsa—that makes each forkful feel like a celebration. And then there’s the coconut rice: creamy jasmine grains simmered in rich coconut milk until tender, fluffy, and just begging to pair with the spicy-sweet toppings. Trust me, assembling these bowls feels like creating your own Caribbean masterpiece, and every mouthful is a reminder that life should be savored, one delicious dish at a time.
Whether you’re planning a laid-back lunch, a dinner party centerpiece, or simply craving a home-cooked tropical feast, this recipe is your ticket to Caribbean bliss. It sits at an intermediate difficulty level, so it’s perfect if you’re ready to step up your kitchen game but still want clear, friendly guidance. With just 15 minutes of hands-on prep and around 35 minutes of cooking time—plus a little chill time for the chicken—you’ll have a vibrant, 450-calorie-per-serving bowl that’s as nourishing as it is indulgent. So grab your apron, crank up your favorite island playlist, and let’s dive into all the juicy details!
KEY INGREDIENTS IN JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
Before we fire up the stove, let’s take a closer look at the cast of characters that bring this recipe to life. Each element plays its own starring role: the chicken soaks up every bit of spicy-sweet marinade, the mango salsa adds a fresh, tangy counterpoint, and the coconut rice delivers that creamy, dreamy base. Gather these ingredients and you’re already halfway to a Caribbean getaway in a bowl!
- Chicken breasts
Tender, lean meat that soaks up the bold jerk marinade beautifully, providing a juicy foundation for the bowl.
- Jerk seasoning
A powerful Caribbean spice blend that infuses the chicken with layers of heat, sweet, and savory notes.
- Olive oil
Helps create a smooth, cohesive marinade and locks in moisture as the chicken cooks.
- Soy sauce
Adds umami depth and a subtle saltiness that balances the fiery spices.
- Lime juice
Brings a bright, acidic punch that tenderizes the chicken and lifts the flavors of both the marinade and salsa.
- Ground allspice
Offers warm, aromatic undertones that mix seamlessly with the thyme and cinnamon.
- Ground thyme
Provides earthy, herbaceous notes that underscore the Caribbean essence of the dish.
- Ground cinnamon
Adds a hint of sweet warmth, rounding out the sharp edges of the spices.
- Cayenne pepper
Delivers controllable heat—adjust to your preference for a tamer or more daring bowl.
- Salt and pepper
Essential seasonings that elevate all the ingredients, bringing harmony to the flavor profile.
- Ripe mango
The star of the salsa, prized for its juicy sweetness and firm texture that contrasts the spicy chicken.
- Red bell pepper
Contributes a crisp, mildly sweet crunch and vivid color to the salsa.
- Red onion
Provides a sharp bite and subtle sweetness when finely chopped and tossed with lime.
- Fresh cilantro
Adds bright, citrusy-herb notes that tie the salsa together.
- Jasmine rice
Fragrant, long-grain rice that soaks up coconut milk for a luxuriously creamy side.
- Coconut milk
The secret to rich, silky rice, imparting subtle sweetness and tropical flair.
- Water
Balances the coconut milk for perfect rice texture.
- Shredded coconut (optional)
A garnish that adds texture and extra coconut flavor to the finished bowls.
HOW TO MAKE JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
Let’s walk through the step-by-step process for turning these vibrant ingredients into a stunning bowl. We’ll tackle the jerk chicken, mango salsa, and coconut rice in parallel, so everything comes together at the same time. Ready? Here we go!
1. In a small bowl, mix together jerk seasoning, olive oil, soy sauce, lime juice, ground allspice, ground thyme, ground cinnamon, cayenne pepper, salt, and pepper until you have a smooth, fragrant marinade.
2. Rub the jerk marinade evenly over the chicken breasts, ensuring every surface is coated. Cover the bowl or transfer the chicken to a sealable bag and let it marinate in the fridge for at least 30 minutes—2 hours if you have the time for maximum flavor infusion.
3. While the chicken marinates, prepare the mango salsa. In a medium bowl, combine diced ripe mango, diced red bell pepper, finely chopped red onion, chopped cilantro, and lime juice. Season with salt and pepper to taste, then set the salsa aside in the fridge to chill.
4. To make the coconut rice, rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs clear, which removes excess starch and prevents clumping.
5. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
6. Once boiling, reduce the heat to low and cover the pan. Let the rice simmer for about 15 minutes, or until the grains are tender and the liquid is fully absorbed. Remove from heat and let it rest (still covered) for 5 minutes, then fluff with a fork.
7. While the rice cooks, heat a grill pan or heavy skillet over medium-high heat. Cook the marinated chicken breasts for 6–7 minutes per side, or until the internal temperature reaches 165°F and the exterior has a beautiful char.
8. Remove the chicken from the heat and let it rest on a cutting board for a few minutes before slicing into strips—this keeps all those juices locked in.
9. To assemble the bowls, place a generous scoop of coconut rice in each serving dish, then top with sliced jerk chicken and a hearty spoonful of mango salsa.
10. Optionally, sprinkle with shredded coconut for a final tropical flourish and serve with extra lime wedges on the side.
SERVING SUGGESTIONS FOR JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
When it comes to serving these Jamaican-inspired bowls, presentation is everything! With bright colors, contrasting textures, and a balance of spicy, sweet, and creamy elements, you’ll want to highlight these features on the plate. Whether you’re dishing them up for a casual weeknight or showing off at a backyard gathering, these tips will have your guests swooning.
- Serve with extra lime wedges
Let everyone add a fresh burst of citrus to their bowl—squeezing just before each bite keeps flavors vibrant.
- Pair with a crisp tropical slaw
A simple mix of shredded cabbage, grated carrot, and diced pineapple dressed in lime juice and a touch of honey adds crunch and freshness.
- Accompany with golden fried plantains
Sweet, caramelized slices of plantain bring an irresistible contrast to the spicy chicken. Fry until edges are crisp, then lightly salt.
- Garnish with fresh cilantro sprigs and toasted coconut flakes
These final touches emphasize the Caribbean spirit and make your bowls look as good as they taste.
HOW TO STORE JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
If you find yourself with leftovers (or want to meal-prep), proper storage is key to preserving flavor and texture. Separating components and using airtight containers ensures everything stays fresh and ready to reheat with minimal effort. Here are some tried-and-true methods:
- Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken, rice, and salsa in different containers to prevent sogginess.
- Freeze cooked chicken slices in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then reheat gently in a skillet to maintain juiciness.
- For make-ahead coconut rice, portion it into single-serve containers and freeze. Reheat in the microwave with a splash of water to restore moisture.
- If you have extra mango salsa, pack it in a tightly sealed jar and keep refrigerated. It stays bright and zesty for 2–3 days—perfect for topping salads or tacos.
CONCLUSION
Bringing together the heat of Caribbean spices, the sweetness of fresh mango salsa, and the comforting creaminess of coconut rice, these Jerk Chicken Bowls are more than just a meal—they’re a mini vacation on your plate. We’ve walked through every step, from gathering ingredients like tender chicken breasts and fragrant jasmine rice to mastering the marinating, cooking, and assembly process. With just 15 minutes of prep time and about 35 minutes of cooking, plus a little marinating patience, you’ll end up with a stunning dish that’s as satisfying to make as it is to eat. This recipe works perfectly for lunch or dinner, sits at an intermediate skill level, and delivers around 450 calories of pure tropical joy per serving.
Feel free to print this article and save it in your recipe binder—or bookmark it on your device—so you can revisit these vibrant bowls whenever you need a flavor-packed pick-me-up. You’ll also find a handy FAQ section below to troubleshoot any questions about ingredient swaps, spice levels, or storage tips. Give this recipe a try, and then come back to share how it went! Whether you have comments, questions, or thoughts on how you customized the flavors, I’d love to hear from you. Happy cooking, and here’s to many delicious, spice-filled meals ahead!
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Description
Experience a burst of Caribbean flavor in every bite: succulent jerk-seasoned chicken, bright mango salsa, and rich coconut rice come together for a tropical feast.
Ingredients
Instructions
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In a small bowl, mix together jerk seasoning, olive oil, soy sauce, lime juice, allspice, thyme, cinnamon, cayenne pepper, salt, and pepper.
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Rub the jerk marinade evenly over the chicken breasts. Cover and let it marinate in the fridge for at least 30 minutes, preferably 2 hours for more flavor.
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While the chicken marinates, prepare the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside in the fridge.
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To make the coconut rice, rinse the jasmine rice under cold water until the water runs clear.
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In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
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Once boiling, reduce the heat to low and cover. Let the rice simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
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While the rice cooks, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
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Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing it into strips.
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To assemble the bowls, place a scoop of coconut rice in each bowl, then top with sliced jerk chicken and a generous spoonful of mango salsa.
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Optionally, sprinkle with shredded coconut for garnish and serve with extra lime wedges on the side.
Note
- For an extra kick, you can add some diced jalapeno or scotch bonnet peppers to the mango salsa.
- If you prefer, you can use bone-in chicken thighs for juicier meat.
- To make the dish spicier, increase the cayenne pepper or add hot sauce to the jerk marinade.
- The coconut rice can be prepared in advance and reheated for convenience.
- Leftover jerk chicken can be used in wraps or salads the next day.
