Name: Delicious Chicken Bowls with Mango Salsa and Coconut Rice
Prep time: 30 min
Cook time: 40 min
Total time: 75 min
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; 2 tablespoons Jerk Seasoning; 1 tablespoon Olive Oil; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 can Coconut Milk; 1 cup Long-Grain White Rice; 1 tablespoon Coconut Oil; 1 cup Mango (diced); 1/2 cup Red Onion (finely diced); 1/4 cup Fresh Cilantro (chopped); 2 tablespoons Lime Juice; 1 tablespoon Honey; 1/2 cup Corn Kernels; 1/2 teaspoon Ground Ginger

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As the warm Caribbean sun kissed the shoreline, I found myself captivated by the colorful dishes filled with vibrant flavors. This inspired me to create Jerk Chicken Bowls with Mango Salsa and Coconut Rice, which transports me directly to those sun-soaked shores. With its smoky jerk chicken, refreshing mango salsa, and creamy coconut rice, this meal is not only a feast for the eyes but also a delightful balance of spicy and sweet flavors. One of the best perks? This dish packs a healthy punch while being gluten-free and perfect for weeknight dinners or weekend gatherings. Plus, it’s so easy to whip up that you’ll want to make it again and again! So, are your taste buds ready for a tropical escape? Let’s dive into this recipe together!

Why Try Jerk Chicken Bowls?

Tropical flavors come alive in every bite! The combination of smoky jerk chicken, refreshing mango salsa, and creamy coconut rice creates a delicious experience that will transport you to paradise. Health-conscious? This gluten-free meal is packed with lean protein and healthy fats! Flexible and fun, you can easily substitute ingredients or adjust spice levels to suit your taste. Perfect for impressing guests or elevating a cozy weeknight dinner, these bowls deliver crowd-pleasing appeal every time. Try pairing them with a vibrant cocktail or a side of grilled veggies for an amazing meal that will have everyone asking for seconds!

Chicken Bowls with Mango Salsa Ingredients

Dive into this vibrant dish with fresh and flavorful components!

For the Jerk Chicken

Boneless, Skinless Chicken Breasts – A perfect lean protein that absorbs the spicy jerk marinade beautifully.
Jerk Seasoning – The key ingredient for that signature smoky and spicy flavor.
Olive Oil – Helps achieve a crispy exterior and keeps the chicken juicy.
Salt – Essential for enhancing and balancing the overall taste.
Black Pepper – Adds a mild heat and earthy backdrop to the dish.

For the Coconut Rice

Coconut Milk – The secret to creamy, tropical-flavored rice that pairs perfectly with jerk chicken.
Long-Grain White Rice – Provides a fluffy base; absorbs the coconut milk wonderfully.
Coconut Oil – Adds a subtle coconut flavor while cooking the rice.

For the Mango Salsa

Mango – Freshness and sweetness that brightens the dish.
Red Onion – Introduces a tangy crunch that complements the sweetness.
Fresh Cilantro – Offers a fragrant, citrusy note that brightens the salsa.
Lime Juice – Balances sweetness with a zesty acidity.
Honey – Adds a hint of sweetness to offset the lime’s tartness.
Corn Kernels – Provides sweetness and crunch, enhancing texture.
Ground Ginger – Infuses a warm zing that harmonizes with the other flavors.

With these ingredients, you’ll be well on your way to creating an unforgettable feast with these Chicken Bowls with Mango Salsa and Coconut Rice! Enjoy the vibrant tropical flavors in every bite!

Step‑by‑Step Instructions for Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Step 1: Preheat the Grill
Start by preheating your grill or grill pan to medium-high heat, aiming for about 375°F. This ensures a nice sear and smoky flavor for the jerk chicken. While that heats up, you can prepare the seasoning and chicken, saving time for a seamless cooking experience.

Step 2: Season the Chicken
In a bowl, mix jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne, salt, and black pepper thoroughly. This aromatic blend will give the chicken bowls their signature flavor. Rub the mixture generously over the boneless, skinless chicken breasts along with a splash of olive oil, ensuring they’re fully coated. Let the chicken marinate at room temperature for at least 15 minutes.

Step 3: Rinse the Rice
Using a fine mesh strainer, rinse the long-grain white rice under cold water until it runs clear to remove excess starch. This step is crucial for achieving fluffy coconut rice. After rinsing, set the rice aside to drain while you prepare the coconut milk mixture.

Step 4: Cook the Rice
In a medium saucepan, combine the drained rice and coconut milk. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes. The rice should absorb all the liquid and become tender.

Step 5: Fluff the Rice
Once the rice is done cooking, remove it from the heat and let it sit, covered, for about 5 minutes. This resting period allows the rice to steam and fluff up beautifully. Then, uncover and fluff the coconut rice gently with a fork, incorporating a tablespoon of coconut oil for added richness and flavor.

Step 6: Prepare the Mango Salsa
While the chicken marinates, chop the fresh mango into small cubes, finely dice the red onion, and mince the fresh cilantro. In a bowl, combine the mango, red onion, cilantro, lime juice, honey, and sautéed corn kernels. Mix well to integrate all the flavors for a refreshing mango salsa that will complement the jerk chicken perfectly.

Step 7: Grill the Chicken
Remove the marinated chicken from the bowl, allowing any excess marinade to drip off. Place the chicken on the preheated grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F. The exterior should be charred and slightly crispy, which enhances the flavors of your jerk chicken bowls.

Step 8: Let the Chicken Rest
Once grilled, transfer the chicken to a cutting board and allow it to rest for 5 minutes. This step is essential as it lets the juices redistribute throughout the chicken, ensuring each bite remains juicy and flavorful. After resting, slice the chicken into strips.

Step 9: Assemble the Bowls
To serve, start with a generous scoop of the creamy coconut rice as your base. Layer slices of the grilled jerk chicken on top, then spoon over a generous helping of the vibrant mango salsa. Finish with a sprinkle of cilantro or lime wedges for an extra burst of flavor, creating a beautiful presentation for your Chicken Bowls with Mango Salsa and Coconut Rice.

Expert Tips for Chicken Bowls with Mango Salsa

Marinate Well: Let the chicken marinate for at least 30 minutes, or even overnight, for maximum flavor absorption and tenderness.
Use Fresh Ingredients: Always opt for fresh mango and herbs in your salsa to enhance the vibrancy and flavor profile of your chicken bowls.
Check Temperature: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for safe and juicy results.
Fluff the Rice: Allow your coconut rice to rest covered after cooking; this step is essential for achieving the perfect fluffy texture.
Grill with Care: Monitor your chicken closely while grilling to avoid overcooking; you want that perfect char without drying it out.

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

Pairing your meal with delightful side dishes and beverages enhances the vibrant experience of your jerk chicken bowls.

Grilled Vegetables: A colorful medley of seasonal veggies brings crunch and smokiness, perfectly balancing the richness of the coconut rice.
Sweet Potato Fries: Crispy on the outside and soft inside, these fries offer a sweet contrast to the spicy jerk chicken and are sure to please everyone.
Cucumber Salad: Light and refreshing, a cool cucumber salad with a tangy dressing adds brightness that complements the bowls’ tropical flavors.
Rum Punch: This fruity cocktail combines tropical juices with the warmth of rum, creating a celebratory drink that enhances the Caribbean vibe of your meal.
Mango Lassi: Creamy and cooling, this yogurt-based drink complements the heat of the jerk chicken while enhancing the mango flavor in your dish.
Coconut Macaroons: For dessert, these chewy and sweet treats echo the coconut notes in your meal and provide a delightful finish.
Coleslaw: A zesty slaw readily adds crunch and acidity, brightening up the richness of the dish while offering a satisfying textural contrast.
Lime Mojito: A refreshing mojito made with mint, lime, and soda water provides a crisp and refreshing accompaniment to your flavorful bowls.

Serve these sides and drinks alongside your Jerk Chicken Bowls for a meal that’s bursting with flavor and joy!

Make Ahead Options

These Jerk Chicken Bowls with Mango Salsa and Coconut Rice are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the spices to deeply infuse the meat while keeping it juicy once cooked. The mango salsa can also be prepared a day ahead—just remember to store it in an airtight container in the refrigerator to maintain freshness. For the coconut rice, you can cook it up to 3 days in advance; simply store it in the fridge and reheat gently before serving. When it’s time to eat, grill the marinated chicken, assemble the bowls with the rice and salsa, and enjoy a quick, delicious meal that feels fresh and vibrant!

Chicken Bowls with Mango Salsa Variations

Feel free to get creative with these delightful twists to elevate your jerk chicken bowls!

Brown Rice: Swap white rice for brown for a nuttier flavor and added fiber; just adjust cooking time to about 30-35 minutes.
Quinoa: Use quinoa instead of rice for a protein-packed option; rinse and cook as directed on package for fluffy results.
Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to the mango salsa for an extra heat level and robust flavor.
Fruity Salsa: Mix in diced pineapple or kiwi with the mango salsa for a tropical twist that enhances sweetness and freshness.
Coconut Yogurt: Replace coconut oil with a dollop of coconut yogurt on the bowls for extra creaminess and a tangy kick, balancing the spice.
Chicken Alternatives: Swap chicken for grilled shrimp or tofu for a delicious seafood or vegetarian take, adjusting cooking times accordingly.
Zesty Herbs: Incorporate fresh basil or mint into the mango salsa for a fresh, aromatic touch that brightens every bite.
Add Veggies: Stir in sautéed bell peppers or zucchini into the coconut rice for additional textures and nutrients, creating a colorful and vibrant dish.

These variations will not only spark joy in your cooking but can also complement other dishes like my Chicken Gyro Bowls or BBQ Chicken Mac for a full culinary adventure at home!

How to Store and Freeze Chicken Bowls

Fridge: Keep leftovers in an airtight container for up to 3 days. Store chicken, coconut rice, and mango salsa separately to maintain their textures and flavors.

Freezer: To freeze, portion chicken and coconut rice into freezer-safe containers. They can last for up to 3 months. Mango salsa is best enjoyed fresh but can be frozen for up to 1 month—add corn just before serving.

Reheating: Gently reheat chicken and rice in the microwave or stovetop until warmed through (internal temp 165°F). For the mango salsa, let it thaw in the fridge before serving for the best taste.

Leftover Tips: Embrace creativity! Use leftover chicken bowls in salads or wraps for a delightful twist on your meals.

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe FAQs

How do I select ripe mangoes for the salsa?
Absolutely! When choosing mangoes, look for ones that have a slight give to the touch and are fragrant at the stem. The skin should be a vibrant color with little to no dark spots; avoid those that feel hard or have blemishes, as they may not be ripe.

What’s the best way to store leftovers?
Very good question! Store any leftover chicken, coconut rice, and mango salsa in separate airtight containers in the refrigerator for up to 3 days. This helps maintain the unique flavors and textures of each component.

Can I freeze this recipe?
You can! For freezing, portion the jerk chicken and coconut rice into freezer-safe containers, and they’ll be good for up to 3 months. Just remember, the mango salsa is best eaten fresh but can be frozen for up to 1 month; just add the corn right before serving to maintain its crunchiness.

My chicken turned out dry. What can I do next time?
Don’t worry, it happens! To ensure juicy jerk chicken in the future, marinate it for at least 30 minutes or even overnight if possible. Also, keep an eye on the grilling time; approximately 6-7 minutes per side should do the trick, but using a meat thermometer to check for an internal temperature of 165°F is your best bet for perfectly cooked chicken.

Is this recipe gluten-free?
Yes, absolutely! The Jerk Chicken Bowls with Mango Salsa and Coconut Rice are naturally gluten-free. However, check the labels on your jerk seasoning and honey, as cross-contamination can occur in some brands. If you are allergic to certain ingredients, feel free to modify as needed!

Can I use brown rice instead of white rice?
Absolutely! You can substitute brown rice for white rice. Just remember that brown rice will require a longer cooking time—typically about 40-45 minutes instead of the 18-20 for white rice. Be sure to adjust your liquid amounts as well since brown rice absorbs more moisture.