Island flavors in one tasty bowl!
Juicy jerk chicken atop fluffy rice (we recommend our coconut rice recipe) is elevated by a fresh mango salsa and, of course, some fried plantain, because plantain truly makes everything better. This is best served on a warm summer day with an ice-cold Ting.
RECIPE:
Jerk Chicken Bowls with Mango Salsa
Serves 4 people
INGREDIENTS
JERK CHICKEN
1 – 1 1/2 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 tsp ground allspice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sweet paprika
1/4 tsp sage
1/4 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp cayenne pepper (optional)
FRIED PLANTAIN
2 ripe green plantain
2 tbsp canola oil
MANGO SALSA
1 large mango, peeled, pitted and diced
1/2 jalapeno, seeded and diced
1/2 red onion, diced
1/4 c cilantro, chopped
Juice of 1/2 lime
Salt, to taste
INSTRUCTIONS
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Combine chicken thighs, olive oil and spices in a large bowl and toss to coat well. Place in the refrigerator for up to 24 hours.
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Preheat the grill to 400 degrees. Carefully grease the grates with olive oil. Grill the chicken thighs for 7 minutes per side or until cooked through and a thermometer registers 165 degrees. Set aside to rest.
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Meanwhile, place plantains onto a cutting board, slice off both ends, make a slit lengthwise and remove the skin. Use a mandolin or knife to slice into 1-inch diagonal slices.
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Heat 2 tablespoons canola oil in a cast iron or a heavy bottomed skillet. In batches, add plantain slices and cook until deep golden brown (2-4 minutes per side). Remove from oil and place onto a paper towel-lined tray to drain and season with salt. Continue with the remaining batch.
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Place all mango salsa ingredients in a bowl and toss to combine. Cover and refrigerate until ready to use.
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Serve the chicken thighs over rice (we recommend our Coconut Rice) topped with mango salsa and fried plantain on the side.
