Ingredients
Scale
For the Jerk Chicken:
- 4 boneless, skinless chicken breasts or thighs: Chicken thighs are recommended for a juicier, more flavorful option, but boneless breasts also work well.
- 3 cloves garlic, minced: Adds depth and aroma to the marinade.
- 2 tablespoons fresh ginger, grated: Offers a zingy freshness to balance the heat.
- 2 tablespoons brown sugar: Adds a touch of sweetness to the marinade, balancing out the heat.
- 1 tablespoon ground allspice: A key ingredient in jerk seasoning, offering warm, aromatic flavor.
- 1 teaspoon thyme: Brings a savory, earthy note to the chicken.
- 1 teaspoon paprika: Adds smokiness and mild heat.
- 1 teaspoon ground cinnamon: A warm, sweet spice that complements the savory ingredients.
- 1/2 teaspoon ground nutmeg: Complements the cinnamon and adds complexity to the marinade.
- 1–2 scotch bonnet peppers, seeded and chopped (adjust to taste): For the signature heat in jerk seasoning. You can substitute with another hot pepper if scotch bonnet isn’t available.
- 1/4 cup soy sauce: A salty, umami base for the marinade.
- 1/4 cup lime juice: Adds acidity and brightens the flavors of the marinade.
- 2 tablespoons olive oil: Helps to coat the chicken and adds richness.
For the Rice:
- 1 cup long-grain white or brown rice: White rice is traditional, but brown rice provides more fiber and nutrients.
- 1 ½ cups coconut milk: Adds a creamy, slightly sweet richness to the rice.
- 1 cup water: Used to cook the rice along with the coconut milk.
- 1/2 teaspoon salt: To season the rice.
- 1/4 teaspoon ground black pepper: For subtle seasoning.
For the Bowl:
- 1 cup pineapple chunks: Fresh or canned pineapple adds sweetness and tropical flair.
- 1 avocado, sliced: The creamy texture of avocado balances the heat of the chicken.
- 1 small red bell pepper, thinly sliced: Adds color and sweetness to the bowl.
- 1 cup shredded lettuce or mixed greens: For a fresh, crunchy base.
- 1 small red onion, thinly sliced: Offers a zesty bite.
- Fresh cilantro leaves: For garnish and a burst of herbal freshness.
- Lime wedges: For squeezing over the top for an extra burst of citrus.
Optional Sauces and Toppings:
- Spicy mayo or yogurt-based sauce: A creamy condiment that helps mellow the heat and adds a cool touch.
- Hot sauce: For those who prefer a spicier kick.
- Pickled onions: For a tangy, sweet contrast to the heat of the jerk chicken.
Instructions
FIRST STEP: MARINATE THE CHICKEN
- Prepare the Marinade: In a food processor or blender, combine garlic, ginger, brown sugar, allspice, thyme, paprika, cinnamon, nutmeg, scotch bonnet peppers, soy sauce, lime juice, and olive oil. Blend until smooth. Taste the marinade and adjust the heat by adding more scotch bonnet or reducing the peppers for a milder version.
- Marinate the Chicken: Place the chicken breasts or thighs in a large zip-top bag or shallow dish. Pour the jerk marinade over the chicken, ensuring that all pieces are coated. Seal the bag or cover the dish, and refrigerate for at least 20 minutes (or up to 6 hours for maximum flavor).
SECOND STEP: COOK THE RICE
- Rinse the Rice: If using white rice, rinse it under cold water to remove excess starch. This will help prevent the rice from becoming too sticky.
- Cook the Rice: In a medium saucepan, combine the rice, coconut milk, water, salt, and pepper. Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes (or 40-45 minutes for brown rice) until all the liquid is absorbed and the rice is tender. Remove from heat and fluff with a fork.
THIRD STEP: COOK THE JERK CHICKEN
- Preheat the Grill or Pan: Preheat a grill or grill pan over medium-high heat. If using a stovetop, heat a large skillet with a tablespoon of olive oil over medium-high heat.
- Cook the Chicken: Remove the chicken from the marinade and place it on the grill or in the skillet. Grill the chicken for about 6-7 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 165°F (75°C). If using a skillet, you may need to cover the pan to ensure the chicken cooks through while keeping it juicy.
- Rest the Chicken: Once the chicken is cooked through, remove it from the heat and let it rest for a few minutes before slicing it into strips or cubes.
FOURTH STEP: ASSEMBLE THE BOWL
- Prepare the Vegetables and Toppings: While the chicken is resting, slice the avocado, bell pepper, and onion. Chop the cilantro and cut the lime into wedges.
- Assemble the Bowl: Start with a base of coconut rice in each bowl. Add sliced jerk chicken on top, followed by pineapple chunks, avocado slices, bell pepper, lettuce, and onion. Garnish with fresh cilantro leaves and a squeeze of lime.
- Optional Toppings: Drizzle with spicy mayo or your preferred hot sauce, or add pickled onions for an extra layer of flavor.
FINAL STEP: SERVE AND ENJOY
Once the bowls are assembled, serve them immediately while the chicken is warm. For an extra burst of flavor, add more lime juice or hot sauce as desired.
- Cook Time: 30minutes
Nutrition
- Serving Size: 4
- Calories: 500
- Fat: 15g
- Carbohydrates: 45g
- Protein: 40g