Jerk Chicken Bowls

These jerk chicken bowls combine bold Caribbean spices with juicy marinated chicken, rice, beans, and fresh toppings for a vibrant, flavor-packed meal. Balanced with sweet mango and creamy avocado-lime sauce, it’s a customizable and satisfying dish.

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Course: Dinner

Cuisine: Caribbean

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: bowls

Calories: 520kcal

Author: Chloe White

Cost: $5

Equipment

blender or food processor
Mixing bowl
Baking sheet
skillet
knife and cutting board

Ingredients

2 habanero peppers
4 green onions
3 cloves garlic
1 tbsp fresh thyme
1 tbsp fresh ginger, grated
2 tbsp brown sugar
1 tbsp ground allspice
1 tsp cinnamon
1 tsp nutmeg
1 tsp black pepper
1/2 tsp salt
2 tbsp soy sauce
1/4 cup lime juice
2 tbsp olive oil
2 lbs boneless chicken thighs
2 cups cooked rice
1 can black beans, drained and rinsed
1 mango, diced
2 avocados
1 red bell pepper, sliced
1/2 red onion, sliced
fresh cilantro
lime wedges
1 avocado (for sauce)
1/4 cup Greek yogurt
2 tbsp lime juice (for sauce)
1 clove garlic (for sauce)
salt to taste

Instructions

Blend habanero peppers, green onions, garlic, thyme, ginger, sugar, spices, soy sauce, lime juice, and olive oil into a marinade.
Coat chicken with marinade and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F and bake chicken for 25–30 minutes until fully cooked.
Sear cooked chicken in a hot skillet for 1–2 minutes per side to add char.
Let chicken rest, then slice into strips.
Blend avocado, Greek yogurt, lime juice, garlic, and salt to make sauce.
Arrange rice and black beans as the base in bowls.
Add sliced chicken, mango, avocado, roasted peppers, and onion.
Drizzle with sauce, garnish with cilantro, and serve with lime wedges.

Notes

Marinate chicken for at least 2 hours, preferably overnight, for best flavor. Adjust spice level by modifying peppers. Store components separately for meal prep up to 3 days. Add sauce just before serving for freshness.

Nutrition