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.
Jerk Chicken Bowls with Mango Salsa
Serves 4 people
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)
2 ripe green plantain
2 tbsp canola oil
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
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.
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.
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.
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.
Place all mango salsa ingredients in a bowl and toss to combine. Cover and refrigerate until ready to use.
Serve the chicken thighs over rice (we recommend our Coconut Rice) topped with mango salsa and fried plantain on the side.