Bold jerk chicken with fragrant rice, veggies, and fresh herbs for a bright Caribbean-inspired bowl.
# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp jerk marinade
03 - 1 tbsp vegetable oil
→ Rice
04 - 1 cup long grain white rice
05 - 2 cups water
06 - 0.5 tsp salt
→ Vegetables and Garnishes
07 - 1 cup shredded red cabbage
08 - 1 cup diced mango
09 - 0.25 cup chopped fresh cilantro
10 - 0.25 cup sliced green onions
11 - 1 lime, cut into wedges
# Method:
01 - In a bowl, combine chicken thighs with jerk marinade and vegetable oil. Toss thoroughly to coat and refrigerate for at least 30 minutes.
02 - Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is tender.
03 - Heat a grill pan over medium-high. Remove chicken from marinade and grill for 6–8 minutes per side, until well charred and fully cooked. Let rest 5 minutes, then slice.
04 - Slice red cabbage, dice mango, chop cilantro, and slice green onions for assembly.
05 - Divide rice among bowls. Top with sliced chicken, red cabbage, mango, cilantro, and green onions. Serve with lime wedges.
