Jerk Chicken with Coconut Rice and Mango Salsa

The flavor combination of this dish was amazing! You could definitely serve this without the coconut rice or on top of whatever other grain you prefer but the coconut rice really brings it up to the next level!


Serves: 4

Cook time: 30 minutes, allow 4-8 hours to marinate

  • 1 1/2 lbs boneless skinless chicken thighs, fat trimmed (could use chicken breasts as well but make sure to pound them out to a uniform thickness)

  • 8 green onions, chopped into large pieces

  • 1 jalapeno, chopped into thirds with seeds removed

  • 1 inch piece of ginger, peeled and chopped

  • 3 garlic cloves

  • 1/3 cup soy sauce/tamari/coconut aminos

  • 1/4 cup fresh lime juice

  • 2 tbsp avocado oil or olive oil

  • 1 tbsp brown sugar or coconut sugar

  • 2 tsp fresh thyme leaves (or 1/2 tsp dried)

  • 1 tsp allspice

  • 1 tsp black pepper

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

*Mango Avocado Salsa*

  • 1 large mango, diced

  • 3/4 cup bell pepper, diced

  • 1/4 cup chopped fresh cilantro

  • 1/3 cup red onion, diced

  • 1 large avocado, diced

  • 1 tbsp fresh lime juice

  • 1 tbsp olive oil

  • 1 tbsp coconut water

  • salt and pepper to taste

*Coconut Rice*

  • 1 1/2 cup coconut water

  • 1 1/4 cup canned coconut milk

  • 1 1/2 cups jasmine rice, rinsed and drained

  • 1/2 tsp salt


  • 1 cup black beans, rinsed and drained


Place marinade ingredients (green onions, jalapeno, garlic cloves, tamari, lime juice, oil, sugar, thyme, allspice, pepper, cinnamon and nutmeg) in a blender or food processor and blend. Marinade does not need to be completely smooth.

Place chicken in a gallon bag and more marinade over top. Seal the bag and refrigerate for 4-8 hours.

You can assemble your mango salsa ahead of time or right before you eat. Place mango, bell pepper, cilantro, red onion, avocado, lime juice, oil, coconut water, salt and pepper in a bowl, toss well and cover and refrigerate until ready to use.

Combine coconut water, coconut milk, jasmine rice and salt in a pot and bring to a boil. Once it boils, reduce heat, cover and simmer for about 20 minutes or until all of the liquid has been absorbed. Fluff with a fork and let stand for 5 minutes.

While rice is cooking, heat your grill over medium high heat. Remove chicken from marinade and grill for 5-7 minutes on each side or internal temperature reads 165 degrees. Remove and let rest for 5 minutes.

Place rice on a plate or in a bowl and top with black beans, chicken and mango salsa.


Recipe by Cooking Classy