If you’re craving a trip to the Caribbean’s sun-soaked shores right from your own kitchen, these Jerk Chicken Bowls with Mango Salsa and Coconut Rice are about to be your new obsession. Succulent chicken breasts are bathed in a punchy jerk marinade that delivers a playful dance of smoky heat, warming spices, and bright citrus notes. While the chicken soaks up that bold flavor, the kitchen fills with promise—every sizzle of the grill is a promise of something vibrant, juicy, and deeply satisfying. With each bite, you’ll taste the harmony between fiery paprika, allspice, and thyme, all mellowed by tangy lime juice and just the right amount of sea salt and black pepper.
And let’s talk about that mango salsa—an absolute showstopper. Picture sweet, fragrant mango cubes mingling with crisp red bell pepper, zesty jalapeño, and pungent red onion, all tied together with a spritz of lime and a shower of fresh cilantro. It’s juicy, crunchy, and delivers a refreshing burst that contrasts beautifully with the char-marked chicken. Then there’s the coconut rice: creamy, dreamy, and subtly sweet thanks to rich coconut milk woven into fluffy jasmine grains. This three-part symphony turns an ordinary meal into a tropical escape you can savor any day of the week.
KEY INGREDIENTS IN JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
To build these colorful bowls, you’ll need a handful of simple, high-impact ingredients that work in harmony to create layers of flavor and texture.
- Boneless, skinless chicken breasts
The lean protein base that soaks up the jerk marinade beautifully, ensuring each bite is juicy and flavor-packed.
- Jerk seasoning
A robust blend of allspice, thyme, Scotch bonnet pepper, and warming spices that delivers the signature Caribbean kick.
- Olive oil
Helps carry the marinade flavors into the chicken and prevents it from sticking to the grill, adding a subtle fruitiness.
- Lime juice
Brightens and tenderizes the chicken, balancing the heat of the spice mix with a clean, citrusy zing.
- Salt and pepper
Simple seasonings that enhance every flavor note, from the sweet to the smoky.
- Ripe mango
Adds a soft, honeyed sweetness and silky texture to the salsa, cutting through the bold spice.
- Red bell pepper
Contributes crispness, mild sweetness, and a pop of color for visual appeal.
- Red onion
Offers a sharp, slightly pungent bite that contrasts perfectly with the fruitiness of the mango.
- Jalapeño
Brings a gentle heat and green freshness; removing the seeds keeps it balanced.
- Fresh cilantro
Lends an herbal, citrus-like brightness that ties the salsa ingredients together.
- Jasmine rice
Provides a fragrant, tender bed for everything—its floral notes play beautifully against coconut milk.
- Coconut milk
Infuses the rice with creamy richness and a hint of tropical sweetness.
- Water
Combines with coconut milk to cook the rice to fluffy perfection.
- Optional garnishes (sliced avocado, lime wedges, fresh cilantro)
Add creamy, tangy, and vibrant finishing touches that personalize each bowl.
HOW TO MAKE JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
These bowls come together in a few straightforward stages, each contributing bold Caribbean character and vibrant tropical flair.
1. Prepare the Jerk Chicken
In a large bowl, whisk together the jerk seasoning, olive oil, lime juice, salt, and pepper to create a well-balanced marinade. Add the chicken breasts and toss until they’re fully coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes—or up to 4 hours for an even deeper infusion of spicy, citrusy goodness.
2. Cook the Coconut Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 15–18 minutes, or until the rice has absorbed all the liquid. Remove from heat and fluff with a fork, keeping it covered and warm until assembly.
3. Make the Mango Salsa
In a fresh bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze lime juice over the ingredients, sprinkle a pinch of salt, and gently toss so the flavors meld without bruising the fruit. Let the salsa rest while you grill the chicken.
4. Cook the Chicken
Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and place it on the hot surface. Grill for 6–8 minutes per side, or until you see beautiful grill marks and an internal temperature of 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing to ensure juicy tenderness.
5. Assemble the Bowls
Divide the fluffy coconut rice among four bowls. Arrange sliced jerk chicken on top, then spoon a generous helping of mango salsa alongside. Garnish with sliced avocado, extra lime wedges, and more cilantro if you like. Dive in and enjoy the vibrant mosaic of textures and flavors!
SERVING SUGGESTIONS FOR JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
Serving these bowls is a celebration of color, texture, and tropical inspiration. Whether it’s a lively weekend barbecue or a cozy weeknight dinner, these suggestions will elevate your presentation and get everyone excited to dig in.
- Bright Citrus Drizzle
Whisk together a little extra lime juice, olive oil, and a pinch of salt to drizzle over each bowl just before serving. This zesty dressing ties all the flavors together and adds a glossy finish.
- Creamy Avocado Fan
Thinly slice an avocado and arrange the pieces in a fan shape atop the rice. The cool, buttery creaminess complements the spicy chicken and sweet salsa beautifully.
- Black Bean Medley
Spoon in a handful of warmed black beans seasoned with cumin and garlic. The earthy beans boost protein and fiber, and their deep color makes the bowl even more inviting.
- Tortilla Chips on the Side
Serve a small pile of lightly salted tortilla chips beside each bowl for an extra crunch. They’re perfect for scooping up any leftover salsa or rice bits.
HOW TO STORE JERK CHICKEN BOWLS WITH MANGO SALSA AND COCONUT RICE
Making these bowls ahead of time? Smart move! Proper storage will help each component maintain its flavor and texture, so your leftovers taste just as incredible as when they were freshly made.
- Separate Components
Store the chicken, rice, and salsa in individual airtight containers. This prevents the salsa’s juices from soaking into the rice and keeps the chicken from losing its crispness when reheated.
- Refrigeration
Place each container in the fridge for up to 3–4 days. Keep garnishes like avocado and fresh cilantro separate, adding them just before serving to maintain their vibrant color and texture.
- Freezing Leftovers
For longer storage, portion the jerk chicken and coconut rice into freezer-safe bags or containers. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet or microwave, adding a splash of water to the rice to restore moisture.
- Reviving the Salsa
Mango salsa can become runny over time. If it separates, simply drain excess liquid and give it a quick stir before serving to refresh its texture and brighten the flavors.
CONCLUSION
Bringing together fiery jerk chicken, sweet-tangy mango salsa, and creamy coconut rice, this recipe is a wonderful way to savor the vibrant flavors of the Caribbean in the comfort of your home. From the moment you plunge into that first bite, you’ll experience a symphony of textures and tastes—smoky heat, succulent fruit, herbal brightness, and pillowy rice all in perfect harmony. The recipe highlights include a quick marinade, an easy stovetop method for coconut rice, and a fresh, no-cook salsa that comes together in minutes. Whether you’re hosting a casual dinner party or simply craving a flavor-packed weekday meal, these bowls deliver both excitement and nourishment.
Feel free to print this article or save it to your favorite recipe collection, so you can come back and whip it up whenever the craving strikes. If you scroll down a bit, you’ll find a handy FAQ section to answer common questions and troubleshoot any steps. And, of course, I’d love to hear from you—share your thoughts, tweaks, or triumphs in the comments below. Did you add black beans? Swap in tofu? Let me know how your tropical dinner adventure unfolded, and I’m here to help if you need any tips or guidance!
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Description
Experience a burst of tropical flavors as juicy jerk chicken meets sweet mango salsa, all served over creamy coconut rice. A colorful, delicious meal perfect for any occasion!
Ingredients
Instructions
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Prepare the Jerk Chicken: In a large bowl, combine the jerk seasoning, olive oil, lime juice, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
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Cook the Coconut Rice: In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and keep warm.
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Make the Mango Salsa: In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro. Drizzle with lime juice and add a pinch of salt. Toss gently to combine. Set aside to let the flavors meld.
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Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let the chicken rest for 5 minutes before slicing.
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Assemble the Bowls: Divide the coconut rice among four bowls. Top with sliced jerk chicken and a generous portion of mango salsa. Add slices of avocado and lime wedges on the side for garnish, if desired. Sprinkle with additional fresh cilantro.
Note
- Jerk seasoning can be spicy, so adjust the amount according to your preference.
- The marinade works well with chicken thighs if you prefer dark meat.
- For a vegetarian option, substitute chicken with grilled tofu or portobello mushrooms.
- Adding black beans to the bowl can increase the protein and fiber content.
- Fresh, ripe mangoes are crucial for the best mango salsa. Choose ones that give slightly when pressed.
