Name: Jerk Chicken with Mango Salsa and Coconut Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 2 cups uncooked basmati rice; 1 (15 oz) can coconut milk; 1/4 tsp salt; 1 cup water; 5 (5 oz) boneless, skinless chicken breasts; 3 Tbsp jerk seasoning; 1 Tbsp olive oil; 2 mangoes, pitted, peeled and diced; 1/2 cup finely chopped red onion; 1/4 cup chopped cilantro; juice of 1/2 lime; 1/4 tsp salt

Jump to Recipe

If you are craving a vibrant, tropical explosion of flavors, then this Jerk Chicken with Mango Salsa and Coconut Rice recipe is exactly what you need. Imagine tender, spicy jerk-seasoned chicken paired with sweet, zesty mango salsa, all served over rich, creamy coconut-infused basmati rice. This dish effortlessly balances heat and sweetness while delivering satisfying textures and aromas that transport your taste buds straight to the Caribbean. It’s a perfect meal that feels both indulgent and fresh, guaranteed to brighten any dinner table.

Jerk Chicken with Mango Salsa and Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this recipe is simple yet essential because each component plays an important role in delivering that perfect harmony of flavors and textures you’ll love. From the fragrant rice to the sweet salsa and the bold jerk chicken, everything combines beautifully.

Basmati rice: Provides fluffy, fragrant grains that soak up the creamy coconut milk perfectly.
Coconut milk: Gives the rice a luscious, tropical creaminess and subtle sweetness.
Salt: Enhances the natural flavors in the rice and salsa.
Water: Needed to cook the rice properly and balance the liquid.
Boneless, skinless chicken breasts: Lean and tender, ideal for absorbing jerk seasoning.
Jerk seasoning: The bold spice mix that brings authentic Jamaican flavor with a mix of heat, herbs, and sweetness.
Olive oil: Used for sautéing the chicken to achieve a perfectly crispy exterior.
Mangoes: Ripe and juicy, their natural sweetness balances the spicy jerk chicken.
Red onion: Adds a sharp crunch and slight bite to the mango salsa.
Cilantro: Fresh herb that brightens the salsa with a burst of herbal goodness.
Lime juice: Lends acidity and a zesty punch to the salsa, tying all flavors together.

How to Make Jerk Chicken with Mango Salsa and Coconut Rice

Step 1: Prepare the Coconut Rice

Begin by combining the basmati rice, coconut milk, salt, and water in a saucepan over medium-high heat. Stir everything together well so the rice doesn’t stick to the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes or until the rice is tender and has absorbed the coconut milk. Once done, remove it from heat but keep the lid on to maintain the steam and fluffiness until serving.

Step 2: Season and Cook the Jerk Chicken

While the rice is cooking, season your chicken breasts generously with the aromatic jerk seasoning on both sides. Heat the olive oil in a large skillet over medium-high heat, so it’s nice and hot before adding the chicken. Cook each side for 5 to 7 minutes, or until the chicken is thoroughly cooked and has a lovely, slightly charred crust from the spices. Once cooked, transfer the chicken to a cutting board and let it rest a few minutes. Resting allows the juices to redistribute, keeping the chicken moist and juicy.

Step 3: Prepare the Mango Salsa

While the chicken sizzles, toss together the diced mangoes, finely chopped red onion, and cilantro in a medium bowl. Sprinkle in a little salt and squeeze the juice of half a lime over this colorful mix. Give it a good toss so that all the flavors blend beautifully. The sweet yet tangy salsa adds freshness and perfectly complements the spicy chicken.

Step 4: Bring It All Together

To serve, plate a generous scoop of the coconut rice, then top it with slices of the jerk chicken and finally, a hearty spoonful of the mango salsa. The combination of spicy, creamy, sweet, and tangy elements creates an unforgettable dish that excites every palate.

How to Serve Jerk Chicken with Mango Salsa and Coconut Rice

Garnishes

Adding a few garnishes can elevate your presentation and flavor. Fresh cilantro leaves scattered over the top add color and a burst of aromatic freshness. A wedge of lime on the side invites diners to add an extra splash of citrus if desired. If you like a bit of heat, some finely sliced red chili can offer a playful kick.

Side Dishes

This dish shines on its own but pairs wonderfully with light sides like a crisp green salad, grilled vegetables, or even some sweet plantains. These sides add a variety of textures and enhance the tropical theme of your meal without overpowering the main flavors.

Creative Ways to Present

For a festive touch, serve your Jerk Chicken with Mango Salsa and Coconut Rice in vibrant bowls or rustic wooden plates to bring out its Caribbean roots. You can also serve the chicken sliced atop a bed of rice in individual mason jars or on large platters family-style. Adding edible flowers or extra mango slices around the dish adds a delightful visual pop.

Make Ahead and Storage

Storing Leftovers

You can store any leftover jerk chicken, mango salsa, and coconut rice separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the textures and flavors, especially so the salsa does not make the rice soggy.

Freezing

While the chicken and rice freeze well, it’s best to freeze the jerk chicken and coconut rice individually, placing them in freezer-safe containers or bags for up to 2 months. Avoid freezing the mango salsa as fresh mango and herbs tend to lose their texture and brightness after thawing.

Reheating

Reheat the chicken and rice gently in a skillet or microwave until warmed through. If the rice seems dry, sprinkle a few drops of water and cover loosely to steam it back to fluffy perfection. Add freshly prepared mango salsa right before serving to retain its crispness and vibrant flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even juicier and flavorful, making them a great alternative. Just adjust the cooking time slightly, as thighs typically take a bit longer to cook through.

Is there a good substitute for jerk seasoning?

If you don’t have jerk seasoning on hand, you can make a simple marinade using ingredients like allspice, thyme, garlic powder, cinnamon, nutmeg, cayenne, and a touch of brown sugar. Mixing these in the right proportions can mimic the complex flavor.

Can I prepare the mango salsa ahead of time?

Yes, you can prepare the mango salsa a few hours in advance, which allows the flavors to meld beautifully. Just store it in the refrigerator until ready to serve.

What type of rice works best for the coconut rice?

Basmati rice is ideal because it’s light and fluffy, allowing the coconut milk’s richness to shine without becoming heavy or sticky.

How spicy is the jerk chicken in this recipe?

The heat level depends on the jerk seasoning used. Most store-bought blends have a moderate spice level, but feel free to adjust the amount of seasoning to suit your taste preference.

Final Thoughts

This Jerk Chicken with Mango Salsa and Coconut Rice recipe is a vibrant celebration of flavors and colors that’s sure to become a favorite in your kitchen. It’s perfect for those warm evenings when you want something exotic yet comforting and easy to make. Give it a try—you’re going to love how the spicy, sweet, and creamy elements come together in every satisfying bite.

Jerk Chicken with Mango Salsa and Coconut Rice Recipe

★★★★★

4.9 from 11 reviews

Author: Harry
Total Time: 35 minutes
Yield: 5 servings 1x
Diet: Gluten Free

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Description

A flavorful and vibrant dish featuring spicy jerk chicken served with tropical mango salsa and creamy coconut-infused basmati rice, perfect for a summery meal that combines bold Caribbean flavors with fresh fruit and rich textures.

Instructions

Prepare the Coconut Rice: Combine the basmati rice, coconut milk, salt, and water in a saucepan over medium-high heat. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and cook for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and keep covered to stay warm.
Cook the Jerk Chicken: Season both sides of the chicken breasts evenly with the jerk seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the hot skillet and cook for 5 to 7 minutes on each side, or until fully cooked and no longer pink in the center. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
Make the Mango Salsa: While the chicken cooks, combine the diced mangoes, finely chopped red onion, and chopped cilantro in a medium bowl. Add the lime juice and salt, then toss everything together until well mixed.
Assemble and Serve: Serve the hot coconut rice on plates, top with sliced jerk chicken, and spoon the fresh mango salsa over the top for a colorful and delicious meal.

Notes

For a spicier kick, add some finely chopped fresh chili to the mango salsa.
Jerk seasoning can be homemade or store-bought; adjust quantity according to heat preference.
Letting the chicken rest before slicing ensures juicier pieces.
Use ripe mangoes for the best sweetness and texture in the salsa.
This recipe can be made gluten-free by ensuring the jerk seasoning contains no gluten ingredients.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Caribbean