Jerk Chicken Mango Rice (Printable View)
Bold jerk chicken meets tender mango rice, offering vibrant Caribbean flavors with a hint of tropical sweetness.
# Ingredient List:
→ Jerk Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons vegetable oil
03 - 3 green onions, chopped
04 - 2 cloves garlic, minced
05 - 1 Scotch bonnet pepper, seeded and chopped
06 - 1 tablespoon fresh thyme leaves
07 - 2 teaspoons ground allspice
08 - 1 teaspoon ground cinnamon
09 - 1 teaspoon ground ginger
10 - 1 teaspoon brown sugar
11 - 2 tablespoons gluten-free soy sauce
12 - 2 tablespoons lime juice
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Mango Rice
15 - 1 cup long-grain white rice
16 - 1 1/2 cups water
17 - 1/2 teaspoon salt
18 - 1 ripe mango, peeled and diced
19 - 1/4 cup chopped red bell pepper
20 - 2 tablespoons chopped fresh cilantro
21 - 1 tablespoon lime juice
# How to Make It:
01 - Combine green onions, garlic, Scotch bonnet pepper, fresh thyme, ground allspice, ground cinnamon, ground ginger, brown sugar, soy sauce, lime juice, salt, and black pepper in a blender or food processor. Blend until mixture becomes smooth.
02 - Coat chicken thighs thoroughly with jerk marinade, ensuring even coverage. Allow to marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
03 - Set oven to 400°F (200°C) in preparation for roasting.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3 to 4 minutes until golden. Flip and sear the reverse side for 2 minutes.
05 - Transfer skillet with seared chicken thighs to oven. Bake for 25 to 30 minutes until cooked through and juices run clear, with an internal temperature of 165°F (74°C).
06 - While chicken roasts, rinse long-grain rice under cold running water until the water is clear.
07 - Place rinsed rice, water, and salt into a medium saucepan. Bring to a boil, cover, lower heat, and simmer for 15 minutes until water is absorbed and rice becomes tender.
08 - Remove the saucepan from heat and let sit covered for 5 minutes. Fluff rice gently with a fork.
09 - Carefully fold diced mango, chopped red bell pepper, fresh cilantro, and lime juice into the fluffed rice.
10 - Arrange jerk chicken on plates and serve hot alongside mango rice.
# Expert Suggestions:
01 -
- Uses simple pantry spices and fresh produce
- Balanced with spicy savory and sweet flavors in every bite
- Gluten free and dairy free for most dietary needs
- Crowd-pleaser that looks as good as it tastes
02 -
- Packed with protein fiber and bright vitamins from mango and peppers
- Perfect balance of spicy smoky and subtly sweet in every forkful
- Leftovers taste even better after the flavors meld overnight
03 -
- Pat the chicken dry before adding the marinade for crispier skin
- Blending your own marinade always tastes fresher than store bought sauces
- Fluff the rice gently so the grains stay separate and do not turn mushy