Jerk Chicken Bowls

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

Course entree

Cuisine Caribbean

Keyword jerk chicken and rice bowls, jerk chicken bowls

Prep Time 40

Cook Time 35

Total Time 1 15

Servings

Calories 815kcal

Author Tanya

Equipment

1 Meal Prep Ceramic Bowls

Ingredients

For the Jerk Chicken

1 pound chicken thighs boneless, and skinless
1 Tablespoon jerk wet seasoning store-bought or homemade
2 tablespoons olive oil

For the Coleslaw

¼ cup mayonnaise
½ Tablespoon brown sugar
2 teaspoons lime juice
1 teaspoon apple cider vinegar
2 cups shredded green cabbage
½ cup shredded carrot
¼ teaspoon ground allspice
salt and pepper to taste

For the Jerk BBQ Sauce

¼ cup ketchup
2 Tablespoons apple cider vinegar
1 Tablespoon jerk wet paste
1 teaspoon liquid smoke

For the Rice and Peas

2 cups long grain white rice rinsed
1 13.5 oz can unsweetened coconut milk
1 15.5 oz can kidney beans undrained
1 cup water
2 teaspoons kosher salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
3 green onions
2 sprigs fresh thyme
1 Scotch bonnet pepper

For the Fried Plantains

8 frozen plantains pieces

Instructions

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

For these bowls, I suggest a good jerk wet paste to season the chicken. I suggest Walkerswood for a storebought version, or you could use my homemade jerk marinade.

Nutrition