Why make this recipe
Caribbean Jerk Chicken Bowl brings a burst of flavor to your meals. It’s not just about delicious food; it’s about enjoying the vibrant taste of the Caribbean. This bowl is colorful, healthy, and satisfying, making it perfect for lunch or dinner. Plus, it’s easy to customize with your favorite toppings!
How to make Caribbean Jerk Chicken Bowl
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs
- 2 tbsp ground allspice
- 2 tbsp brown sugar
- 1 tbsp thyme (dried or fresh)
- 1 tsp cinnamon
- 1-2 Scotch bonnet peppers, minced (or habanero)
- 4 garlic cloves, crushed
- 3 green onions, chopped
- 1 inch ginger, grated
- 2 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- Juice of 1 lime
- 2 tbsp avocado oil (or other neutral oil)
- Salt and pepper to taste
- 2 cups cooked rice or whole grains (jasmine, brown rice, quinoa, or coconut rice)
- 2 cups shredded cabbage (red or green)
- 1 large carrot, grated
- 1/4 cup cilantro, chopped
- Juice of 1 lime (for slaw)
- Pinch of salt (for slaw)
- 1 large mango, diced (or pineapple/papaya)
- 1/2 cup plain Greek yogurt
- Zest of 1/2 lime
- Pinch salt (for yogurt sauce)
- 1 tsp honey (optional, for yogurt sauce)
- Optional toppings: sliced avocado, pickled onions, sliced jalapeños, extra lime wedges
Directions:
- Mix all jerk marinade ingredients in a bowl. Pour over chicken and toss until coated. Poke chicken with a fork for deeper flavor. Marinate at least 30 minutes, up to overnight.
- In a bowl, toss shredded cabbage, grated carrot, cilantro, lime juice, and a pinch of salt. Let sit for 15 minutes to soften and juice veggies.
- Cook rice or grains according to package instructions. For coconut rice, swap half the water for coconut milk and add a pinch of salt.
- Preheat grill or skillet to medium-high. Cook chicken 4-6 minutes per side until deeply charred and cooked through (internal temp 165°F). Rest chicken for 5 minutes before slicing.
- Mix yogurt, lime zest, salt, and honey (if using) until smooth.
- Assemble bowls: start with rice, add sliced jerk chicken, top with slaw, mango, and drizzle with yogurt sauce. Add optional toppings as desired.
- Serve immediately, with extra lime for freshness.
How to serve Caribbean Jerk Chicken Bowl
Serve the bowl warm, with vibrant colors and flavors mixing together. You can enjoy it as a hearty meal or share it with family and friends. The optional toppings add extra flair and flavor, so let everyone customize their bowl.
How to store Caribbean Jerk Chicken Bowl
If you have leftovers, store them in an airtight container in the fridge. The chicken and slaw can last for 3-4 days. When you’re ready to eat, reheat the chicken gently in the microwave or on the stove. Serve it again over fresh rice or grains.
Tips to make Caribbean Jerk Chicken Bowl
- For a spicier dish, add more Scotch bonnet or habanero peppers.
- Let the chicken marinate longer for deeper flavor.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Try adding other vegetables like bell peppers or corn for extra crunch.
Variation
You can swap the chicken for shrimp or tofu for a different taste. Feel free to mix in seasonal veggies too, such as zucchini or bell peppers!
FAQs
1. Can I make the marinade ahead of time?
Yes, you can prepare the marinade a day in advance and store it in the fridge. Just add the chicken when you’re ready to cook.
2. Is it possible to make this dish gluten-free?
Absolutely! Just use tamari or coconut aminos instead of soy sauce.
3. Can I use frozen chicken?
Yes, but it’s best to thaw it before adding the marinade for maximum flavor.
Caribbean Jerk Chicken Bowl
Ingredients
For the Jerk Marinade
- 1 lb boneless, skinless chicken breast or thighs Use thighs for extra moisture.
- 2 tbsp ground allspice
- 2 tbsp brown sugar
- 1 tbsp thyme (dried or fresh)
- 1 tsp cinnamon
- 1-2 Scotch bonnet peppers, minced (or habanero) Use more for a spicier dish.
- 4 cloves garlic, crushed
- 3 green onions, chopped
- 1 inch ginger, grated
- 2 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- Juice of 1 lime
- 2 tbsp avocado oil (or other neutral oil)
- Salt and pepper to taste Adjust seasoning to your preference.
For the Bowl
- 2 cups cooked rice or whole grains (jasmine, brown rice, quinoa, or coconut rice)
- 2 cups shredded cabbage (red or green)
- 1 large carrot, grated
- 1/4 cup cilantro, chopped
- Juice of 1 lime (for slaw)
- Pinch of salt (for slaw)
- 1 large mango, diced (or pineapple/papaya)
- 1/2 cup plain Greek yogurt
- Zest of 1/2 lime
- Pinch of salt (for yogurt sauce)
- 1 tsp honey (optional, for yogurt sauce)
- Optional toppings: sliced avocado, pickled onions, sliced jalapeños, extra lime wedges Customize as desired.
Instructions
Preparation
- Mix all jerk marinade ingredients in a bowl. Pour over chicken and toss until coated. Poke chicken with a fork for deeper flavor. Marinate at least 30 minutes, up to overnight.
- In a bowl, toss shredded cabbage, grated carrot, cilantro, lime juice, and a pinch of salt. Let sit for 15 minutes to soften and juice veggies.
- Cook rice or grains according to package instructions. For coconut rice, swap half the water for coconut milk and add a pinch of salt.
Cooking
- Preheat grill or skillet to medium-high. Cook chicken 4-6 minutes per side until deeply charred and cooked through (internal temp 165°F). Rest chicken for 5 minutes before slicing.
- Mix yogurt, lime zest, salt, and honey (if using) until smooth.
Assembly
- Assemble bowls: start with rice, add sliced jerk chicken, top with slaw, mango, and drizzle with yogurt sauce. Add optional toppings as desired.