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Jerk Chicken Rice Bowl

A flavorful bowl with creamy coconut rice, pineapple salsa, black beans and roasted jerk chicken.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Caribbean

Ingredients

Caribbean Jerk Chicken

  • 3-4 pounds of chicken, bone-in or boneless, skin-on or skinless
  • 1 medium onion, quartered
  • 4 cloves of garlic
  • 1 inch of fresh ginger (or 1 teaspoon of ginger paste)
  • 1/3 cup of freshly squeezed lime juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of vegetable or olive oil
  • 2 tablespoons of brown sugar
  • 1 scotch bonnet chili, deseeded (or 1 teaspoon of scotch bonnet chili sauce)
  • 2 teaspoons of ground all spice
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of dried thyme
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of ground cloves

Creamy Coconut Rice

  • 1 cup of white rice
  • 13.5 ounces of full fat coconut milk
  • 1/3 cup of water
  • a pinch of salt
  • a pinch of granulated sugar (optional)

Pineapple Salsa

  • 3 cups of fresh pineapple, diced
  • 1 read sweet bell pepper, diced
  • 1/2 cup of red onion, diced
  • 1/3 cup of fresh cilantro, finely chopped
  • 1 lime
  • 1-2 teaspoons of tajin seasoning

Additional Ingredients

  • 20 ounces of black beans, rinsed
  • 1 lime, wedged

Instructions

Caribbean Jerk Chicken

  • Combine the jerk marinade ingredients in a blender or food processor and blend until smooth
  • Place the chicken in a shallow bowl, add the marinade and toss until all of the chicken is generously coated
  • Cover the bowl and chill for 1-12 hours
  • Preheat your oven to 400 degrees 
  • Transfer the chicken from the marinade onto a parchment lined baking sheet 
  • Roast for about 45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees 

Creamy Coconut Rice

  • Combine the ingredients in a small saucepan and place over medium high heat 
  • Once the liquid is boiling, cover the saucepan and cook according to manufacturers instructions 
  • Once the rice is done cooking, keep the saucepan covered and let the rice sit off of the heat for about 10 minutes 
  • Fluff the rice and set aside for now

Pineapple Salsa

  • Dice 3 cups of fresh pineapple, 1 red sweet bell pepper, 1/2 cup of red onion and 1/3 cup of fresh cilantro and combine in a large bowl
  • Squeeze the juice from 1 lime over the bowl and add 1 teaspoon of tajin seasoning
  • Toss to combine and taste to determine whether more lime juice or seasoning is needed

Assemble the jerk chicken rice bowls...

  • Add a few scoops of creamy coconut rice into the base of a shallow bowl and top with jerk chicken, pineapple salsa and black beans
  • Garnish with lime wedges and enjoy!