If you’re craving a vibrant, flavorful meal that dances on your taste buds and brings a sunny island vibe to your dinner table, look no further than this amazing Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe. This dish perfectly balances spicy, sweet, and creamy notes in every bite. Tender, juicy jerk-seasoned chicken sits atop fragrant coconut-infused jasmine rice, while a fresh, zesty mango salsa adds the ideal pop of color and brightness. Whether you’re treating yourself on a weeknight or impressing friends at a casual dinner, these bowls deliver a wonderful culinary experience that tastes like a vacation in a bowl.
Ingredients You’ll Need
The beauty of this recipe lies in how simple yet essential the ingredients are. Each one plays a crucial role, from the spices that make the jerk chicken sing with authentic warmth, to the creamy coconut milk that gives the rice its silky texture, and the fresh produce that brings brightness and crunch to the mango salsa.
- 4 boneless, skinless chicken breasts: These are the perfect canvas for soaking in all the bold jerk flavors.
- 2 tablespoons olive oil: Used for searing the chicken to a beautiful golden crust.
- 1 tablespoon jerk seasoning: The star spice blend that delivers the distinctive Caribbean heat and aroma.
- 1 teaspoon garlic powder: Adds savory depth to the seasoning mix.
- 1 teaspoon onion powder: Enhances flavor with a subtle sweetness.
- 1 teaspoon smoked paprika: Brings smoky warmth that complements the jerk spices.
- 1/2 teaspoon ground allspice: Adds a unique spicy note essential in jerk seasoning.
- 1/2 teaspoon ground cinnamon: A hint of sweetness that rounds out the spice profile.
- 1/4 teaspoon cayenne pepper: For that fiery kick that wakes up your palate.
- 1/4 teaspoon ground nutmeg: Adds subtle nutty warmth.
- 1/2 teaspoon salt: Essential for seasoning and balancing flavors.
- 1/4 teaspoon black pepper: A touch of sharpness to elevate the taste.
- 1/2 cup coconut milk: Gives the rice a luscious, tropical creaminess.
- 1 cup jasmine rice: The perfect fluffy, fragrant rice base.
- 1 1/2 cups water: To cook the rice to tender perfection.
- 1 tablespoon coconut oil: Stirred into the rice for extra richness.
- 1 large mango, diced: The star of the salsa with juicy sweetness and vibrant color.
- 1/2 red bell pepper, diced: Adds crunch and freshness to the salsa.
- 1/4 red onion, finely chopped: Brings a sharp contrast to the sweetness of the mango.
- 1/4 cup fresh cilantro, chopped: Infuses the salsa with herby brightness.
- 1 tablespoon lime juice: Adds zing and ties all the salsa flavors together.
- 1/2 teaspoon salt: Balances the sweet and tangy salsa ingredients.
- 1/4 teaspoon black pepper: For a gentle kick in the salsa.
- 1 tablespoon honey: Sweetens the salsa and softens acidity.
- 1 tablespoon olive oil: Helps meld the salsa ingredients while adding a silky finish.
How to Make Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 375°F (190°C). Place the chicken breasts on a cutting board and drizzle them generously with olive oil to help the seasoning stick and create a nice sear. Sprinkle the jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, salt, and pepper evenly over both sides of the chicken. Rub the spices in with your fingers so every bit is coated in that irresistible jerk flavor.
Step 2: Sear the Chicken
Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once hot, place the chicken breasts down and sear each side for about 2 to 3 minutes until a beautiful golden crust forms. This step locks in the juices and creates that gorgeous caramelized flavor you crave.
Step 3: Roast the Chicken
After searing, transfer the skillet to your preheated oven and roast the chicken for about 20 to 25 minutes. Keep a thermometer handy and pull the chicken out once it reaches an internal temperature of 165°F (74°C). When done, let the chicken rest for at least 5 minutes before slicing — this keeps each bite juicy and tender.
Step 4: Cook the Coconut Rice
While the chicken roasts, rinse jasmine rice under cold water until it runs clear; this prevents stickiness and gives fluffy rice. In a medium saucepan, combine the rinsed rice with coconut milk and water. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 18 to 20 minutes until all liquid is absorbed and your rice is perfectly tender. To finish, fluff the rice with a fork and stir in a tablespoon of coconut oil for luxurious flavor and texture.
Step 5: Make the Mango Salsa
Prepare the salsa by dicing the juicy mango and crunchy red bell pepper, finely chopping the red onion, then tossing them together with chopped cilantro in a bowl. Add lime juice, salt, black pepper, honey, and olive oil. Mix everything gently but thoroughly so each piece of fruit and vegetable is coated in that tangy, sweet dressing. This salsa is your fresh, tropical contrast that lifts the whole bowl.
Step 6: Assemble the Bowls
Spoon a generous mound of coconut rice into each bowl, layer on the sliced jerk chicken, and top with a hearty scoop of mango salsa. Serve immediately for a colorful, flavor-packed meal that will quickly become a staple in your recipe box.
How to Serve Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
Garnishes
Adding a few garnishes takes this dish to the next level. Fresh cilantro leaves, a wedge of lime, or a sprinkle of toasted coconut flakes all add texture and enhance flavors beautifully. A drizzle of extra olive oil or a pinch of crushed red pepper can also highlight the vibrant jerk seasoning.
Side Dishes
This recipe is a complete meal on its own, but if you want to round out the meal, consider light sides like a crisp green salad with a citrus vinaigrette or some roasted plantains for an authentic Caribbean touch. A cool cucumber salad also pairs well and balances the heat of the chicken.
Creative Ways to Present
For a fun twist, serve these bowls in hollowed-out pineapple halves or mini cast iron skillets for a rustic feel. Layering the chicken and rice on a bed of mixed greens before topping with salsa adds an extra pop of color and freshness. Using colorful bowls or adding edible flowers creates a stunning presentation that’s perfect for sharing on social media or impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover jerk chicken, mango salsa, and coconut rice store well in airtight containers in the refrigerator for up to 3 days. Keep each component separate to maintain their individual textures and freshness. This way, you can enjoy quick, flavorful meals throughout the week without any hassle.
Freezing
If you want to freeze portions, the coconut rice and cooked chicken freeze beautifully. Place them in freezer-safe containers or bags and store for up to 2 months. It’s best to keep the mango salsa fresh and make a new batch when needed, as freezing can affect its texture.
Reheating
Reheat the chicken and rice gently in the microwave or stovetop with a splash of water or broth to keep them moist. Avoid overheating to prevent drying the chicken out. Add the mango salsa fresh after reheating for the best flavor contrast.
FAQs
Can I use dark meat chicken instead of breasts?
Absolutely! Thighs or drumsticks work wonderfully with jerk seasoning and tend to stay juicier. Just adjust the cooking time to ensure they are fully cooked.
Is this recipe very spicy?
The jerk seasoning has a noticeable kick, thanks to the cayenne, but it’s balanced by the sweetness of mango salsa and creamy coconut rice. You can always dial down or up the spice to your liking by adjusting the amount of cayenne or chili used.
Can I make the mango salsa ahead of time?
Yes, you can prepare the mango salsa a few hours ahead, which actually helps the flavors meld nicely. Just be sure to keep it refrigerated until serving to keep it fresh and vibrant.
What kind of rice is best for this recipe?
Jasmine rice is ideal for the coconut rice portion because of its natural fragrance and fluffy texture. However, basmati rice or long-grain rice can also work well if that’s what you have on hand.
Can I grill the jerk chicken instead of roasting it?
Definitely! Grilling adds a fantastic smoky flavor that enhances the jerk spices even more. Just be sure to keep an eye on the heat and cook until the internal temperature reaches 165°F (74°C).
Final Thoughts
This Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe has quickly become one of my absolute favorites to make when I want something that’s bursting with flavors but still effortless. It’s vibrant, comforting, and full of layers that keep you coming back for more. I truly encourage you to give it a try — it’s the kind of dish that feels like a treat yet fits perfectly into your weekly meal routine. Happy cooking and enjoy every delicious bite!
