Ingredients
Scale
- Chicken Thighs (boneless, skinless) 1.5 lbs
- Jerk Marinade 1/2 cup
- Mango 2, diced
- Red Onion 1/4, finely diced
- Jalapeno 1/2, seeded and minced
- Cilantro 1/4 cup, chopped
- Lime Juice 2 tablespoons
- Coconut Milk 1 can (13.5 oz)
- Rice 1.5 cups
Instructions
- Step 1: Marinate the chicken thighs with the jerk marinade for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: While chicken marinates, prepare the coconut rice. Rinse the rice. Combine the rice and coconut milk in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork.
- Step 3: Prepare the mango salsa by combining diced mango, red onion, jalapeno, cilantro, and lime juice in a bowl. Toss gently and set aside.
- Step 4: Grill or pan-fry the marinated chicken thighs over medium-high heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Step 5: Assemble the bowls. Layer coconut rice at the bottom, top with sliced jerk chicken, and then spoon mango salsa over the chicken. Serve immediately.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American