Caribbean Jerk Chicken Bowl

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

A bold, flavorful bowl packed with marinated jerk chicken, creamy coconut rice, and fresh, colorful toppings. Perfect for a weeknight dinner or weekend cookout.

Ingredients

Jerk Chicken

• 4 boneless, skinless chicken breasts or thighs
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons brown sugar
• 1 tablespoon ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1–2 scotch bonnet peppers, seeded and chopped (adjust to taste)
• ¼ cup soy sauce
• ¼ cup lime juice
• 2 tablespoons olive oil

Coconut Rice

• 1 cup long-grain white or brown rice
• 1½ cups coconut milk
• 1 cup water
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Bowl Components

• 1 cup pineapple chunks (fresh or canned)
• 1 avocado, sliced
• 1 small red bell pepper, thinly sliced
• 1 cup shredded lettuce or mixed greens
• 1 small red onion, thinly sliced
• Fresh cilantro leaves
• Lime wedges

Optional Toppings

• Spicy mayo or yogurt-based sauce
• Hot sauce
• Pickled onions

Instructions

Step 1: Marinate the Chicken

1. In a blender or food processor, combine garlic, ginger, brown sugar, allspice, thyme, paprika, cinnamon, nutmeg, scotch bonnet peppers, soy sauce, lime juice, and olive oil. Blend until smooth.
2. Place chicken in a resealable bag or shallow dish and pour in the marinade. Toss to coat. Marinate in the refrigerator for at least 20 minutes or up to 6 hours.

Step 2: Cook the Rice

1. Rinse the rice under cold water.
2. In a saucepan, combine rice, coconut milk, water, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer:
3. 15–20 minutes for white rice
4. 40–45 minutes for brown rice
5. Remove from heat and fluff with a fork.

Step 3: Cook the Chicken

1. Preheat a grill, grill pan, or large skillet over medium-high heat.
2. Remove chicken from marinade and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
3. Let rest for 5 minutes, then slice into strips or cubes.

Step 4: Assemble the Bowls

1. In each bowl, layer a scoop of coconut rice.
2. Top with sliced jerk chicken, pineapple chunks, avocado, bell pepper, lettuce, and onion.
3. Garnish with fresh cilantro and a squeeze of lime juice.
4. Add optional toppings like spicy mayo, hot sauce, or pickled onions as desired.

Notes

• Adjust the spice level by using fewer or more scotch bonnet peppers.
• Chicken thighs provide a richer flavor and remain juicier than breasts when grilled.
• For a plant-based variation, substitute tofu or tempeh and marinate it the same way.
• Coconut rice can be made in advance and reheated.
• Keep components separate for meal prep to maintain freshness and texture.

Print