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Flavorful Jerk Chicken Bowls Recipe with Easy Mango Lime Slaw

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A quick and easy recipe featuring spicy, smoky jerk chicken paired with a bright, tangy mango-lime slaw, served over fluffy jasmine or basmati rice. Perfect for casual dinners or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp jerk seasoning blend (homemade or store-bought)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 small Scotch bonnet or habanero pepper, finely chopped (optional)
  • Juice of 1 lime
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 medium ripe mango, peeled and julienned
  • 2 cups shredded green cabbage
  • 1 small red bell pepper, thinly sliced
  • A handful fresh cilantro, chopped
  • 1/4 cup red onion, thinly sliced
  • Juice of 2 limes
  • 1 tbsp honey
  • Salt and pepper, to taste
  • 2 cups cooked jasmine or basmati rice
  • Optional: sliced avocado or black beans for serving

Instructions

  1. Prepare the jerk marinade by mixing 2 tablespoons of jerk seasoning, minced garlic, grated ginger, chopped Scotch bonnet (if using), lime juice, brown sugar, olive oil, salt, and pepper in a large bowl until well combined.
  2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. While the chicken marinates, cook 1 cup jasmine or basmati rice according to package instructions to yield about 2 cups cooked rice. Fluff with a fork and keep warm.
  4. Make the mango-lime slaw by combining shredded cabbage, julienned mango, thinly sliced red bell pepper, chopped cilantro, and thinly sliced red onion in a mixing bowl.
  5. In a small bowl, whisk together lime juice, honey, salt, and pepper, then pour over the slaw and toss gently to coat.
  6. Heat a grill pan or cast iron skillet over medium-high heat until hot. Add the marinated chicken and cook for about 5-6 minutes per side, or until nicely charred and cooked through (internal temperature 165°F). Cook in batches if needed.
  7. Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Then slice into strips or bite-sized pieces.
  8. Assemble the bowls by dividing cooked rice into four bowls. Top each with sliced jerk chicken and a generous scoop of mango-lime slaw. Add optional avocado slices or black beans if desired. Serve immediately.

Notes

Marinate chicken for at least 30 minutes, preferably up to 2 hours for best flavor. Use chicken thighs for juiciness and better crust. Let chicken rest before slicing to retain juices. Cook slaw just before serving to keep it crisp. Adjust heat to avoid burning chicken. Add extra honey to slaw if too tart. Substitute chicken breasts with caution to avoid drying out. For vegetarian option, use grilled tofu or tempeh with same marinade. Swap rice for cauliflower rice for low-carb version.

Nutrition

Keywords: jerk chicken, mango lime slaw, Caribbean recipe, quick dinner, spicy chicken, healthy bowls, meal prep

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