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Jerk Chicken Bowls with Mango Salsa

Jerk Chicken Bowls with Mango Salsa

  • Author: Kevin
  • Total Time: 1 hour 45 minutes (including marinating time)
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Jerk Chicken Bowls with Mango Salsa combine succulent, spicy jerk-seasoned chicken thighs with a fresh, sweet mango salsa served over fluffy long grain rice. This vibrant and flavorful meal offers a perfect balance of heat, sweetness, and zest, making it satisfying and wholesome for any day of the week. Easy to customize and ideal for meal prep, these bowls bring a taste of the Caribbean to your kitchen.

Ingredients

Scale

Chicken and Marinade

  • 4 chicken thighs, boneless and skinless
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 2 tablespoons jerk seasoning (natural, includes allspice, thyme, chili powder)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

Mango Salsa

  • 1 large ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, finely chopped (seeds removed for less heat)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice (natural)
  • Pinch of salt

Base

  • 2 cups long grain rice, cooked according to package instructions

Optional Garnishes

  • Fresh cilantro leaves
  • Lime wedges
  • Plant-based plain yogurt drizzle

Instructions

  1. Prepare the Jerk Marinade: In a bowl, combine vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), jerk seasoning (natural), minced garlic, and minced ginger. Whisk together until you form a thick, flavorful marinade ready to coat the chicken thighs.
  2. Marinate the Chicken: Place the chicken thighs in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least one hour to allow the spices and tangy flavors to penetrate the meat deeply.
  3. Cook the Rice: While the chicken marinates, cook the long grain rice following package instructions. Fluffy rice will serve as the perfect base that absorbs the chicken juices and complements the salsa.
  4. Make the Mango Salsa: Dice the mango and finely chop red onion, jalapeño, and cilantro. Toss all together in a bowl with fresh lime juice (natural) and a pinch of salt, creating a fresh and juicy contrast to the spicy jerk chicken.
  5. Cook the Chicken: Grill, bake, or pan-sear the marinated chicken thighs until fully cooked and slightly charred on the edges, enhancing the authentic jerk flavor. Let the chicken rest for a few minutes before slicing it.
  6. Assemble Your Jerk Chicken Bowls with Mango Salsa: Start with a scoop of warm, fluffy rice, then top with sliced jerk chicken and a generous portion of mango salsa. Garnish with fresh cilantro leaves and a drizzle of plant-based plain yogurt if desired.

Notes

  • Marinate the chicken overnight for even deeper flavor and tenderness.
  • Grilling the chicken adds smoky notes that enhance the jerk seasoning.
  • Add the mango salsa just before serving to preserve its fresh, juicy texture.
  • Serve the bowls with warm rice to maintain juiciness and meld flavors.
  • Adjust the heat by modifying jalapeño quantity or removing seeds to suit your spice preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling, Baking, Pan-searing
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520 kcal
  • Sugar: 12 g
  • Sodium: 480 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 95 mg

Keywords: jerk chicken, mango salsa, Caribbean bowl, spicy chicken, tropical flavors, meal prep, gluten free

Find it online: https://yumwayrecipes.com/jerk-chicken-bowls-with-mango-salsa/