Description
Jerk Chicken Bowls with Mango Salsa combine juicy, spiced chicken thighs with a fresh and vibrant mango salsa for a balanced one-bowl meal. This recipe features bold Caribbean-inspired flavors, a hearty grain base, and a refreshing fruit salsa that offers sweetness and zesty tang, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb chicken thighs, skin-on
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp jerk seasoning blend
- Pinch of salt
For the Mango Salsa:
- 1 ripe mango, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, minced (adjust to taste)
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
For the Grain Base:
- 1 cup brown rice or quinoa
- Water as needed (for cooking grains)
Optional Garnishes:
- Chopped green onions
- Sliced avocado
- Extra cilantro or chopped parsley
Instructions
- Prepare the Jerk Chicken Marinade: In a medium bowl, combine vegetarian Worcestershire sauce (natural), olive oil, apple cider vinegar, jerk seasoning blend, and a pinch of salt. Stir well to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Marinate for at least 30 minutes and up to 4 hours in the refrigerator to allow flavors to penetrate.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side until fully cooked and caramelized, with slightly crisp edges and juicy interior.
- Make the Mango Salsa: While the chicken cooks, combine diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and fresh lime juice in a bowl. Toss gently and let sit for a few minutes for flavors to meld.
- Prepare the Grain Base: Cook the brown rice or quinoa according to package instructions. Once cooked, fluff with a fork and divide into serving bowls as the base.
- Assemble the Bowls: Place the cooked chicken on top of the grain base. Spoon the mango salsa over the chicken and garnish with optional toppings like green onions, sliced avocado, or extra herbs. Serve immediately.
Notes
- Use skin-on chicken thighs for juicier and more flavorful meat.
- Marinate chicken longer for deeper jerk flavor.
- Lightly toast jerk seasoning before mixing to enhance aroma.
- Use ripe, fragrant mango for naturally sweet and juicy salsa.
- Serve bowls immediately for best freshness, especially the mango salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: jerk chicken, mango salsa, Caribbean, one-bowl meal, spicy chicken, summer recipe, gluten free
