Description
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
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4 boneless, skinless chicken breasts or thighs
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3 cloves garlic, minced
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2 tablespoons fresh ginger, grated
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2 tablespoons brown sugar
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1 tablespoon ground allspice
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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1–2 scotch bonnet peppers, seeded and chopped (adjust to taste)
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¼ cup soy sauce
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¼ cup lime juice
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2 tablespoons olive oil
Coconut Rice
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1 cup long-grain white or brown rice
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1½ cups coconut milk
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1 cup water
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½ teaspoon salt
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¼ teaspoon ground black pepper
Bowl Components
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1 cup pineapple chunks (fresh or canned)
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1 avocado, sliced
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1 small red bell pepper, thinly sliced
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1 cup shredded lettuce or mixed greens
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1 small red onion, thinly sliced
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Fresh cilantro leaves
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Lime wedges
Optional Toppings
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Spicy mayo or yogurt-based sauce
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Hot sauce
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Pickled onions
Instructions
Step 1: Marinate the Chicken
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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.
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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
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Rinse the rice under cold water.
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In a saucepan, combine rice, coconut milk, water, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer:
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15–20 minutes for white rice
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40–45 minutes for brown rice
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Remove from heat and fluff with a fork.
Step 3: Cook the Chicken
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Preheat a grill, grill pan, or large skillet over medium-high heat.
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Remove chicken from marinade and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
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Let rest for 5 minutes, then slice into strips or cubes.
Step 4: Assemble the Bowls
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In each bowl, layer a scoop of coconut rice.
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Top with sliced jerk chicken, pineapple chunks, avocado, bell pepper, lettuce, and onion.
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Garnish with fresh cilantro and a squeeze of lime juice.
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Add optional toppings like spicy mayo, hot sauce, or pickled onions as desired.
Notes
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Adjust the spice level by using fewer or more scotch bonnet peppers.
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Chicken thighs provide a richer flavor and remain juicier than breasts when grilled.
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For a plant-based variation, substitute tofu or tempeh and marinate it the same way.
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Coconut rice can be made in advance and reheated.
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Keep components separate for meal prep to maintain freshness and texture.