Caribbean Jerk Chicken Bowl
Spiced jerk chicken served over rice with black beans, roasted vegetables, and a cooling mango salsa. A vibrant, bold Caribbean favorite packed with smoky heat and tropical flavors.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 whole scotch bonnet pepper
- 1 tablespoon, grated fresh ginger
- 3 whole garlic cloves
- 1 tablespoon fresh thyme
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
- 1 pound boneless chicken thighs
- 1.5 cups cooked white rice
- 1 can (15 oz) canned black beans, drained
- 1 whole bell pepper (red or yellow)
- 1 medium zucchini
- ½ whole red onion
- 1 whole fresh mango
- ¼ cup red onion, minced
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
- ½ whole jalapeño
Instructions
- 1
Combine scotch bonnet pepper, ginger, garlic, thyme, soy sauce, lime juice, allspice, black pepper, nutmeg, and olive oil in a food processor. Blend until a smooth paste forms.
- 2
Pat chicken thighs dry and coat thoroughly with jerk marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- 3
Dice bell pepper and zucchini into bite-sized chunks. Slice red onion into wedges. Peel, pit, and dice mango for salsa.
- 4
Heat a 12-inch cast iron skillet over medium-high heat until very hot. Add marinated chicken and sear 5-6 minutes per side until caramelized and cooked through (165°F internal temperature).
- 5
Transfer chicken to a cutting board to rest 5 minutes, then slice into strips.
- 6
In the same skillet, toss bell pepper, zucchini, and red onion with a pinch of salt. Roast 8-10 minutes until lightly charred and tender.
- 7
Warm black beans in a small saucepan over medium heat, 3-4 minutes. Season with a squeeze of lime juice.
- 8
Combine diced mango, minced red onion, cilantro, lime juice, and jalapeño in a bowl to make salsa.
- 9
Divide cooked rice between two bowls. Top with jerk chicken, roasted vegetables, and warm black beans.
- 10
Spoon mango salsa over each bowl and serve immediately.
Tools you’ll need
- food processor
- 12-inch cast iron skillet
- small saucepan
- cutting board
- chef's knife
- meat thermometer
- mixing bowl
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