Caribbean Jerk Chicken & Coconut Rice Bowl
Fiery Scotch bonnet jerk chicken paired with creamy coconut rice and fresh mango salsa — a Caribbean feast that transports you to the islands with every protein-packed bite.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store chicken, rice, and salsa separately for up to 4 days in the refrigerator.
- Batching: Chicken thighs stay juicier than breasts for this recipe — the slightly higher fat content pairs perfectly with jerk spice.
- Reheat: Reheat chicken and rice together in the microwave for 2 minutes. Add mango salsa fresh.
EXECUTION STEPS
THE MACRO PREP
Marinate chicken thighs with jerk seasoning paste, soy sauce, and lime juice for at least 30 minutes (or overnight for best results).
THE MACRO PREP
Preheat oven to 400°F. Place marinated chicken on a lined baking sheet.
HIGH HEAT SEAR
Bake for 25-30 minutes until internal temperature reaches 165°F and edges are slightly charred.
HIGH HEAT SEAR
While chicken bakes, cook rice in coconut milk and water according to package directions. Fluff when done.
STEP 5
Make mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
STEP 6
Slice the jerk chicken into strips.
STEP 7
Assemble bowls: coconut rice base, sliced jerk chicken, and a generous scoop of mango salsa.