Spicy, fresh, and packed with flavour 🌶️🥭 These Jamaican Jerk Chicken Rice Bowls combine juicy grilled chicken marinated with yogurt and lime, basmati rice, fresh mango, and a crisp salad!
INGREDIENTS
For the Jamaican Jerk Chicken:
- 2 lb (900 g) boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- 2 generous tablespoons Jamaican Jerk Seasoning A Spice Affair
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Juice of 1 lime
- Salt, to taste
For the Bowls:
- Cooked basmati rice
- Fresh salad, of your choice
- Fresh mango, diced or sliced
- Lime wedges, for serving
PREPARATION
1. Prepare the Marinade
In a large bowl, combine the yogurt, Jamaican Jerk Seasoning A Spice Affair, olive oil, white wine vinegar, lime juice, and salt.
2. Marinate the Chicken
Add the chicken thighs and toss until completely coated in the marinade. Cover and refrigerate for at least 2 hours.
3. Grill the Chicken
Preheat the grill to medium-high heat. Grill the chicken until cooked through and the internal temperature reaches 165°F (74°C).
4. Let it Rest
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
5. Assemble the Bowls
Divide the basmati rice between bowls. Add the fresh salad, mango, and sliced Jamaican Jerk chicken.
6. Serve
Serve with fresh lime wedges and enjoy immediately.
