Jerk Chicken Bowls
This Jerk Chicken Bowl has Jamaican spiced grilled chicken thighs with mango salsa, black beans, avocado and coconut rice.
Servings: 4 people
Ingredients
Jerk Chicken Seasoning
- 2 lbs boneless, skinless chicken thighs cut into cubes
- 2 teaspoon brown sugar
- 2 teaspoon garlic
- 2 teaspoon onion
- 2 teaspoon paprika
- 1 teaspoon chili powder
- 1 tsp kosher salt
- 1 teaspoon thyme
- ½ teaspoon ground scotch bonnet pepper or cayenne pepper
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ tsp allspice
- ¼ tsp ginger
- Pinch red pepper flakes
Simple Mango Salsa
- 1 mango chopped
- ¼ red bell pepper finely chopped
- ¼ cup chopped cilantro
- ½ lime juiced
Instructions
- Add all of the spices to the chicken and let sit for 20 minutes or up to overnight (the longer the better!).
- Mix everything together for the mango salsa and keep in the refrigerator until ready.
- Add oil to a grill pan and let get hot. Once ready, cook the chicken in batches for 4 minutes per side (covering the aluminum foil as it cooks).
- When ready, pile the chicken into a bowl along with coconut rice, black beans, the mango salsa and avocado.