Description
This Spicy Jerk Chicken Bowl is a vibrant dish featuring juicy jerk chicken and a refreshing pineapple salsa. It’s a perfect blend of bold flavors and textures that will transport you to a tropical paradise.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup fresh pineapple, diced (about ½ a medium pineapple)
- ½ red bell pepper, finely diced
- ¼ red onion, finely diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (freshly squeezed)
- Salt to taste
- 1 cup jasmine or basmati rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- Salt to taste
- Lime wedges
- Additional cilantro
- Sliced avocado
Instructions
- Start by marinating the chicken. In a large bowl, combine the jerk seasoning, olive oil, lime juice, garlic powder, onion powder, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
- While the chicken marinates, prepare the rice. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir for about 2 minutes, until slightly toasted and fragrant.
- Pour in the chicken broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork when done.
- Next, cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are nicely browned. Avoid crowding the pan — cook in batches if necessary.
- Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. This helps retain the juices, ensuring each bite is succulent.
- While the chicken rests, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a sprinkle of salt. Mix well and set aside to let the flavors meld.
- After resting, slice the chicken thighs into strips. To assemble the rice bowls, place a generous scoop of rice at the bottom, top it with sliced jerk chicken, and add a generous spoonful of pineapple salsa. Garnish with lime wedges, additional cilantro, and sliced avocado if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Grilling and Sautéing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: One common mistake is not allowing the chicken to marinate long enough. For the best cooking results, use a cast-iron skillet or a grill pan.