Caribbean Jerk Chicken with Mango Salsa & Coconut Rice (Easy)

Allergens

Gluten (not present in this recipe), Dairy (optional)

Ingredients

• 8 chicken thighs, boneless and skinless
• 1 cup coconut milk
• 2 cups jasmine rice
• 3 ripe mangoes, diced
• 1 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chicken thighs with jerk seasoning, salt, pepper, and 1 tablespoon of olive oil. Mix well and let marinate for at least 30 minutes in the refrigerator.
2. In a separate bowl, prepare coconut rice by mixing jasmine rice with 2 cups of water, 1 cup of coconut milk, salt, and pepper. Let it sit for about 10 minutes before bringing to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 18 20 minutes until the rice is tender and all liquid has been absorbed.
3. While the rice is cooking, prepare mango salsa by combining diced mangoes, red onion, red bell pepper, lime juice, cilantro, salt, and pepper in a bowl. Set aside to let flavors meld for at least 10 minutes.
4. In a large skillet or grill pan, heat the remaining tablespoon of olive oil over medium high heat. Add the marinated chicken thighs and cook for about 5 7 minutes on each side, or until cooked through and golden brown.
5. Serve jerk chicken with coconut rice and mango salsa on the side. Garnish with fresh cilantro and a lime wedge for an extra burst of flavor.

Chef’s Insight

The combination of flavors in this Caribbean-inspired dish is both bold and refreshing, creating an unforgettable dining experience.

Notes

Ensure to use fresh ingredients for the best flavor and texture. Adjust seasoning according to personal preference.