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Jerk Chicken Bowls with Mango Salsa
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.
Ingredients
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place all mango salsa ingredients in a bowl and toss to combine. Cover and refrigerate until ready to use.
Step 6
Serve the chicken thighs over rice (we recommend our Coconut Rice) topped with mango salsa and fried plantain on the side.
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